Pasta Sauce of Mario De-Cristofano - Recipefy

Cherry Tomatoes, Beef Tomatoes, Tinned Tomatoes, Cracked Black Pepper, Fresh Red Chilli, Fresh Green Chilli, Garlic, Coriander, Thyme, Onion, Red Pepper,Tomato Puree, Olive Oil,

Prep. Time → 60 min

Cook Time → 5 min

1. This is super easy, can be used for anything, and freezes really well. Get yourself a huge wok or frying pan (deep dish, Iron bottom works best), get yourself a roasting tray also. Preheat the oven to full whack, and loosely chop up the beef tomatoes and a couple of full bulbs of garlic, drench in Olive Oil, lots of salt & pepper, and put in the oven for about 30-45 minutes to break down & almost dry out.

2. Once you have this, take them out the oven, and drop them all (minus the garlic bulb skin) into a blender (be careful if its hot) and blend up until its a smooth paste. Taste it, should be all smokey and deep & put to one side.

3. In your frying pan, get it hot, add a splash of olive oil, add some chopped onion, garlic & fry off the chillis (Seeds in, dont be a pussy), add the tinned tomatoes, (but not the juice), the cherry tomatoes which you can half, along with lots of pepper. Add the blended sauce you have too and finish with a handful of both coriander & thyme.

4. Season with salt & pepper to taste, and you have yourself there a sauce, like a boss.

main courses, sauce March 21, 2012 10:22

Author Mario De'Cristofano


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Mario De-Cristofano
“Keen amateur foodie, Italian, but with a leaning towards Indian, Mexican & home grown produce. I'm also a part time yorkshire pudding maker, CIO & podcaster, web developer & all round good egg!”
38 years old
Midlands, United Kingdom