Loved this receipe
much sugar to start this can be balanced out with a touch of vinegar.
• Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.
• The amount of garlic to infuse with greatly depends on its strength; again make your own judgment.
• Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.
• Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.
• The amount of garlic to infuse with greatly depends on its strength; again make your own judgment.
• Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.
Loved this receipe on Chef Academy
Ingredients
- 6 lb (2.7 kg) Beef or Heirloom tomatoes
- 4 Star anise
- 1 Vanilla pod
- Sea salt & cracked black pepper to season
- White sugar
- 2 Sprig fresh thyme
- 1-2 Bay leaves
- INFUSION
- Fresh garlic
- 28gm bunch fresh basil
- Extra virgin olive oil
Directions
- Place a heavy cast pan to heat up.
- Wash the tomatoes and halve roughly.
- Place into the hot pan and season with salt, pepper and a touch of sugar.
- Add the anise and vanilla.
- Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
- Reduce the heat down to just simmering and continue for about 1_ -2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep colour concentrated flavour without any bitterness.
- Crack the garlic and add along with the basil which is just halved and throw in.
- Combine with the warm paste and finish with a
good amount of olive oil to finish the infusion. Allow to cool before storing ready for use.
Comments