Jamie's Spicy Roasted Tomato Sauce

 

Jamie's Spicy Roasted Tomato Sauce

So I have been a fan of the traditional Tomato sauce for sometime, I have been making my own sauces to go with my own pasta for years and this has to be one of my favourites. I hope you enjoy this sauce as much as I do.


Ingredients:

• 20 Fresh Plum Tomatoes
• 1/2 Tsp Salt
• 1 teaspoon Pepper
• 1  finely diced Onion 
• 2 Tsp minced Garlic 
• 1 Tbsp finely chopped Oregano
• 1 Tbsp finely chopped Thyme
• 1 Tbsp finely chopped Basil
• 100ml Red wine
• 1 Red Pepper
• 2 Tbsp Smoked Paprika
• 2 Tbsp Cayenne Pepper
• 4 Tbsp Tomato Puree
• 1 Can of Chopped Tomatoes
• 1/2 Tsp sugar

Method:

 

1. Roast all the tomatoes and peppers in the oven with a little bit of olive oil until they start to colour
2. Finely dice the onion and mince the garlic, then add to a pan with a little bit of olive oil
3. Chop the pepper and tomatoes up and add with the onion and garlic
4. Then add the can of chopped tomatoes
5. Add the red wine and cook off for a few minutes
6. Add the tomato puree, the spices and herbs
7. Then add the salt and pepper, and sugar
8. Cook on a simmer for 30 minutes
9. Taste whilst cooking, you  may need to adjust the seasoning according to taste
10. Then blend the mixture to the consistency you're happy with (I like the sauce smooth)
11. Serve with your favourite pasta or meatballs

Please leave any feedback, in the comments box below or email us at threecoursesource@gmail.com.. Check our twitter out @3CourseSource.

Red Lentil and Cheese Loaf

 

 

Red Lentil and Cheese Loaf

Ingredients

• 175g red lentils                                  
• 350ml water
• 110g strong cheddar                          
• 1 onion
• 1 Tbsp fresh parsley                           
• ½ Tsp cayenne pepper
• 1 –2 Tbsp lemon juice                        
• 1 egg, beaten
• 3 Tbsp cream                                      
• Salt and pepper
• Butter for greasing

Oven temp 190 °C gas number 5

Method

1. Wash lentils thoroughly and place in a saucepan with the water. 
2. Simmer gently until the lentils are cooked and the water absorbed (about 10 – 20 minutes).           Check after 10 minutes in case the mixture has dried out too much and you need to add a little more water.  At the end of cooking you should have a stiff puree.
3. Peel and finely chop the onion, grate the cheese, finely chop the parsley.
4. Add all these ingredients to the lentil mixture and mix thoroughly.
5. Stir in the egg, cream, lemon juice and cayenne, season to taste.
6. Line the base of a 1 lb loaf tin with baking parchment and generously grease with butter.
7. Fill the tin with the mixture and press down fairly firmly.
8. Bake 45 minute to 1 hour until golden brown and firm to the touch.
9. Leave to stand 10 minutes before turning out and removing the parchment