Recipe: too much passataNovember 22nd, 2009 by Andrew
Last night, we made pizzas. (This is now my favourite way of feeding a dozen people – the work can be shared out easily, it allows for complex democratisation of who eats what and how much of it, and you can spread it over an hour so you only need one oven.)
The problem was, we ended up with too much sauce. A small bowl of heavy, thick, gloopy passata-and-garlic-and-basil sauce which I salvaged for dinner today; nice and rich, but too thick to put on pasta.
So, take the sauce, bulk it out a bit with a small tin of tomato pureé and an equal amount of warm water; mix in chopped cooked sausages, chopped carrots, and some mushrooms. Cook for about thirty minutes at 200 degrees; stir, add some cheese on top, another twenty minutes. Serve with an enormous pile of rice.
Not bad, all told, but more filling than it looked at first! Two things that’d have improved it:
- parboiling the carrots before adding them, as they came out a little too crunchy
- using equal amounts of red wine and pureé, rather than water and pureé
We had red wine to hand, in fact, but vetoed using it because it seemed too nice to cook with and there wasn’t much left. I think that was the right decision, but it’s tough to say.