Did you know that 4 out of 5 of the tomatoes eaten in the UK are imported? Lauched by the British Tomato Growers' Association and now in its 11th year, British Tomato Week (18th - 24th May 2015) aims to raise awareness of British tomatoes. Our recipe for tomato and basil sauce has a few steps but is incredibly easy to whip up, and tastes even better made with British ingredients!
Hands-on time about 50min.
Preheat oven to 200°C (180° fan) mark 6. Toss together 1 roughly chopped red onion, 2 crushed garlic cloves, 1 roughly chopped celery stick, 500g (1lb 2oz) roughly chopped ripe tomatoes with 2tbsp olive oil and plenty of seasoning in a large roasting tray. Roast for 30min.
Scrape the roasted vegetables into a blender and whiz until smooth. Transfer to a large saucepan and mix together with 1 x 400g tin chopped tomatoes, 2tbsp balsamic vinegar, 1tsp caster sugar and a large handful roughly chopped fresh basil. Bring to the boil, turn down and simmer for 15min. Season well to taste, adding an extra pinch of sugar if you like. Stir through a little more fresh basil and serve immediately with cooked pasta.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
