River Cottage Tomato Sauce
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Preheat your oven to 180c.
River cottage tomato sauce. Extra virgin olive oil to finish. 1 ball buffalo mozzarella 125g 4 oz in 1cm cubes. In the meantime heat the butter in a heavy based pan over medium low heat.
Set the tomato pulp aside. In a large saucepan heat the oil and fry the onion until light brown. While the sauce is cooking using a large non stick pan you can fry off your aubergine slices.
Whisk together the flour cayenne pepper and some salt and pepper in one bowl the milk and egg in another and the cornmeal breadcrumbs thyme and a good seasoning of salt and pepper in a third. Put the tomato sauce into a large saucepan and add all the other ingredients. Heat the olive oil in a large saucepan or frying pan add the onions and cook over a low heat until they are very soft.
Then allow to simmer for around 30 mins. Using a box grater placed in a large bowl grate the flesh side of the tomatoes so that the juice and pulp goes into the bowl and you end up with only the skin of the tomato still in your hand. Some 5 minutes before the end of cooking add the garlic.
Put the stock into a saucepan bring to and keep at a gentle simmer. Hugh fearnley whittingstall has become known for his earthy back to basics approach to cooking. Now add the tomatoes and stir to break them up.
Born in london but raised in gloucestershire hugh has been keen on cookery since he was a child. Once the onion mixture is cooked through put in your 800g 2 x 400g of tinned tomatoes with a good seasoning of salt pepper and a pinch of sugar. As the tomatoes come to the boil break them up with a wooden spoon.
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