Skip to main content

The Holy Grail Tomato Sauce


A good tomato sauce is really handy to have around. It's obviously great for mixing in pastas and topping pizzas but once you have a batch in the fridge, you will be surprised at how many other uses come up. Like sandwiches, or eggs, or even a quick sauté of vegetables. I have come across many tomato sauce recipes in my life. And on at least three occasions, I have proclaimed a particular recipe to be the best so far. But this particular tomato sauce beats all of those hands down. In fact, this is so good that you should make it right now.

Start off with 4-6 tomatoes. Wash them and cut them into quarters. With a paring knife, take out the seeds - try and get as many as you can but don't kill yourself trying to get to every last seed. Also grab 3-4 cloves of garlic and peel them. Heat a non stick pan that is large enough to hold the tomatoes in a single layer. Add a tbsp of olive oil to the pan and swirl it around so it coats the base. Arrange the tomatoes on the pan and also throw in the peeled garlic. When the tomatoes start to char, turn them around one at a time and cook the other side as well until you see black roast marks on all your tomato pieces.

Let the tomatoes cool a bit, then take the skins off - at this stage, you don't really need to peel them. Just grab one end and the skin will skip right off. Pop the tomatoes and the garlic in a blender. To add to the tomato flavour, add 2 tbsp. of tomato paste/puree. Also add in a tsp of dried oregano and another tsp of dried basil, a swig (possibly a tbsp. but I didn't measure) of rice wine vinegar and salt to taste. Blend everything until it is of a consistency you like.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…