David makes this ragú for us regularly and it never fails to be delicious.
You can use any tomato you choose. The better the tomato the yummier the final product. But even the most basic of tomatoes still make a scrumptious sauce with this recipe.
We tend to make loads extra as it’s perfect for freezing, otherwise it lasts 3-4 days in the fridge.
Ingredients
750g-1kg Tomatoes. Use around 200g per person for a decent serving if using as a pasta sauce.
2-3 cloves of garlic
Olive oil
Salt, pepper
Oregano, or herb/s of your choice.
Method
Chop tomatoes into small pieces
Salt the tomatoes by sprinkling over them, allow to sit for ten minutes.
Finely slice garlic.
Heat oil on medium heat and fry garlic gently until it begins to smell fragrant. Do not brown it.
Add the chopped tomatoes, mix together gently and bring to a boil. As soon as bubbling take heat back down to a medium so it is simmering slowly. Leave for 20 minutes. Do not stir or mix again.
After 10-15 minutes add any herbs you may wish to add. Oregano or basil are our favourites.
Use a potato masher to gently mash the cooked tomatoes to make a perfect ragú.