Mains / Sauces
Serves 2-3
This is a really rich and simple sauce on the cheap, and can be sent into action with pasta or as a tasty accompaniment to meaty fish. In fact, if you need to bring a good solid tomato sauce into play, such as in a lasagñe, enchilada and similar dishes, this sauce gives so much substance, it could probably play a Jodie Foster movie role.
If you don’t like olives, you probably won’t like this sauce. If that is the case, bad luck. The olives bring deep flavour to the party, and if they leave, all the other tastes get awkward and stand in the corners of the room not talking to anyone.
If you’re feeling saucy, you can replace dried mixed herbs with the fresh stuff. This is much tastier, however be wary you will need to roughly double quantities in order to produce a serviceable flavour. A court of law defines mixed herbs as Thyme, Marjoram, Parsley, Oregano, Sage and Basil. However, the main players here are the Thyme, Parsley and Basil. These are what you want to buy if going fresh, because unless you grow your own herbs, fresh herbs are expensive. And, let’s face it, going to the checkout of a supermarket with a small eco-system in your trolley is less than convenient.
So, for your fresh mixed herbs, grab a handful of parsley leaves. Parsley is very important to use whenever you’re cooking with garlic, as it contains an enzyme which masks the sharpness of the garlic flavour. That’s why there’s always green bits on garlic bread. Finely chop the Parsley and remove the leaves off 4 or 5 sprigs of Thyme and break them up. Then, coarsely chop a big handful of Basil and mix it up in a herby frenzy.
For bonus points, add Rosemary and Lavender. Yes, Lavender. 2 flowers is plenty, and it gives a beautiful Mediterranean fluster which sunbathes topless and sits on plastic patio furniture.
Ingredients
4 Rashers of smokey Bacon (chopped)
1 Large Onion
2 large cloves of Garlic (crushed)
150g black Olives (pitted, drained)
400g chopped Tomatoes
1 Tbsp Tomato purée
2 Tsp sugar
2 Tbsp Olive oil
1/2 cube of vegetable stock
300 ml water
3-4 Tbsp mixed herbs (see above)
Salt & pepper to taste
1/4 lemon
Method
Heat the olive oil in a large pan on a medium heat. Roughly dice the Onion and introduce to hot oil. When the Onion pieces are just starting to go brown, add the Bacon, Olives and Garlic. Cook off until the onions are soft and brown, at which point add the chopped Tomatoes, the Tomato purée, sugar, vegetable stock and water.
Leave this to simmer until it reduces by around half, then place in a food processor. Just before blending for 2 to 3 seconds, throw in your chosen herb mixture and squeeze the juice of the lemon in.
Return the sauce to the heat for a few seconds to heat it through before serving.
