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The following article was published in our article directory on July 14, 2014.
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Food and Wine at LeVinRouge Homemade Tomato and Basil Sauce

Article Category: Advice

Author Name: Julien Morelle

Something everyone ought to master with regards to preparing the best in homemade Italian Food, is how you can prepare the best Tomato and Basil Sauce. It truly is Italian Cuisine 101 and one just can't attempt to prepare Spaghetti Bolognese, Pizza, Lasagne... without it.
Therefore that's how your brand-new LeVinRouge YouTube 7-part range on Italian Cooking starts off. In this article, we're going to take you through the ingredients and the preparation required in making this basic and nutritious, yet DELICIOUS base of the finest in Italian Cuisine. The following recipe should attract absolutely everyone. From mums and dads who want to make dinner quickly, to foodies with a respect for fresh and healthy ingredients, to university students who have no money and no time!! "I remember my days in University, where my eating routine consisted of pasta and packet sauce, virtually EVERY night. Just how much healthier (and calorie light), and more affordable, wouldn't it have been to make my own batch of Tomato Sauce every week".

Preperation Time: 10 mins
Cooking Time: 25 mins
Ingredients (Makes ½ a Medium Pot of Sauce):
15 Small - Medium Sized Tomatoes
Fresh Basil
1 Large White Onion
1 Medium Red Onion
2 Cloves of Garlic (cut in half, germ taken out)
Olive Oil
Salt & Pepper
Method:
Preparing and Removing the Skin from the Tomatoes
Cut a cross in to the base of the tomatoes with a knife. Once you have done this to all of the tomatoes, drop them in a pot of boiling hot water for around 20 seconds. Tip: Don't place all of the tomatoes into the boiling water at once since we don't want the temperature of the water to reduce. It's better to do it in stages. When the tomatoes have been boiling for the necessary time, remove and quickly place in very cold water. The skin may then be very easily peeled from the tomatoes.
Once the skin has been removed, cut the tomatoes in two and remove the core of the tomato. Then slice them into quarters or leave in halves if they are especially small tomatoes.
Cooking the Sauce
To prep the onions for your sauce, chop them quite small. The smaller food is following prep, the less time it requires to cook and thus, the flavour and nutritional value are better preserved.
Place a pot over high gas and add half a glass of olive oil. In to that, add the onions and garlic and fry off for about 2 minutes or until soft. Add the tomatoes into the mixture and cook for about Quarter of an hour on a moderate heat. Cover the pot.
After 15 minutes of cooking the tomatoes, add the basil and mix. Cook for an additional 5 minutes.
After the cooking is finished, add salt and pepper to flavor and then mash the mix. Ideally, you'll want a wide-pronged potato masher for this but really, any mashing tool will do.
You're sauce is ready! If you wish to make an extra large portion, this sauce can be poured into sealable jars, boiled yet again in the jar for about 4 hours and then placed in the fridge freezer for up to 2 years!!
Enjoy!

Keywords: wine aerator, how to, food and wine, red wine, wine aerator set

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