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Olive’s Own Tomato Sauce
Makes 2.5L keeps indefinitely when bottled

This chunky style tomato sauce has become everyone’s favourite and can be bottled or frozen. It morphs into dozens of recipes and is as useful for a simple homely pasta as it is for the base of a fabulous roasted corn beef when the sauce is loaded with cornichons and capers…this is just the start of the many recipes we have using this wonderful sauce.

2.5kg very ripe tomatoes peeled by blanching in boiling water and roughly chopped
350g brown onions peeled and chopped finely
30g garlic macerated with the salt
5g of salt
10g whole black peppercorns, coarsely crushed
100ml + EV olive oil
40g sugar (optional)
2 fresh bay leaves
Parmesan rinds
50ml white wine vinegar optional

Method
In a large shallow, heavy bottomed pan cook the onion and garlic on low heat until it is golden, add everything except the vinegar and cook gently, stirring frequently as it becomes more reduced until you have a good thick sauce consistency. Remove the Parmesan rinds and then, the sauce can be left chunky or pureed with a stick mixer.

tip — true KIS KIF when served with the Italian brand Rustichella Spiralli — absolutely gorgeous when a little chilli, pickled lemon and herb is added and then eggs poached in it…heaven! In other words the list of dishes that can be made with this scrumptious sauce as a base is utterly endless!

equipment we love
A stick mixer is an invaluable piece of kitchen equipment and like all equipment there are good brands and bad brands. Some we have tried are lucky to make it to the 30 seconds burst they promise without starting to smell hot. What use is just 30 seconds anyway? The best, and in this case the most expensive is the Magimix/Cuisineart two speed stick mixer, followed closely by the Sunbeam single speed stick mixer which is identical in design and far hardier than most other domestic brands we have put through their paces. Both models will cope with a 10L bucket of mango daiquiri, what more could you want?






Top blanching tomatoes, middle and bottom semi–dried tomatoes and peppers are just the start of the fabulous things we put down from January to March.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.