Smoky tomato sauce

Smoky tomato sauce

By
From
Botanical
Makes
1
Photographer
William Meppem

Ingredients

Quantity Ingredient
150ml olive oil
30g garlic cloves, shaved
45g serrano chilli, chopped
500g red capsicum, diced small
300g white onion, chopped
1 tablespoon sugar
350ml orange juice
pinch saffron threads
1 heaped tablespoo smoked paprika
100ml cabernet sauvignon vinegar
500g peeled, seeded tomato flesh or Italian-brand canned diced tomatoes
500g Semi-roasted tomatoes
1 tablespoon Fresh tomato concentrate
100g basil leaves
200g smoked bacon piece
salt
freshly ground black pepper

Method

  1. Heat half the olive oil in a saucepan, add garlic and chilli and cook gently until the garlic begins to caramelise. Add capsicum, onion and sugar and cook until the vegetables are soft.
  2. In a separate pan warm the orange juice and add saffron. Leave to infuse for a few minutes.
  3. Add smoked paprika to capsicum and onion mix, return to the heat and cook briefly before adding the saffron-infused orange juice and cabernet vinegar. Reduce until dry, then add tomato flesh, semi-roasted tomatoes, tomato concentrate, remaining olive oil, basil and bacon. Cook gently for 1 hour, uncovered, until it becomes a rich thick sauce.
  4. Remove bacon and blend the sauce to a pureé in a food processor. Strain and check seasoning.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again