Makes 1 litre
Note:
Great on any meats or seafoods or in pastas and soups.
Ingredients:
20 vine ripened tomatoes
Olive oil, for cooking
1 brown onion, very finely diced
2 cloves garlic, very finely chopped
120g caster sugar
120ml red wine vinegar
Procedure:
Roast the tomatoes in olive oil, in a medium oven, until well caramelised, then pass through a mouli
or ricer. Sweat the onion and garlic together in a little olive oil, until soft, fragrant and transparent. Add the
tomatoes, sugar and vinegar and cook about 1 hour. Check the balance of the vinegar and sugar.
When cool, store in an airtight jar in the refrigerator.
Recipe Type: AuthenticNote:
Great on any meats or seafoods or in pastas and soups.
Ingredients:
20 vine ripened tomatoes
Olive oil, for cooking
1 brown onion, very finely diced
2 cloves garlic, very finely chopped
120g caster sugar
120ml red wine vinegar
Procedure:
Roast the tomatoes in olive oil, in a medium oven, until well caramelised, then pass through a mouli
or ricer. Sweat the onion and garlic together in a little olive oil, until soft, fragrant and transparent. Add the
tomatoes, sugar and vinegar and cook about 1 hour. Check the balance of the vinegar and sugar.
When cool, store in an airtight jar in the refrigerator.
Recipe Author: Chef Neil Perry
Restaurant: Rockpool Bar and Grill
Source: http://www.stolz.com.au/kitchen_articles/essentials_stolz_rockpool_melbourne.pdf