Did you know that 4 out of 5 of the tomatoes eaten in the UK are imported? Lauched by the British Tomato Growers' Association and now in its 11th year, British Tomato Week (18th - 24th May 2015) aims to raise awareness of British tomatoes. Our recipe for tomato and basil sauce has a few steps but is incredibly easy to whip up, and tastes even better made with British ingredients!
Hands-on time about 50min.
Preheat oven to 200°C (180° fan) mark 6. Toss together 1 roughly chopped red onion, 2 crushed garlic cloves, 1 roughly chopped celery stick, 500g (1lb 2oz) roughly chopped ripe tomatoes with 2tbsp olive oil and plenty of seasoning in a large roasting tray. Roast for 30min.
Scrape the roasted vegetables into a blender and whiz until smooth. Transfer to a large saucepan and mix together with 1 x 400g tin chopped tomatoes, 2tbsp balsamic vinegar, 1tsp caster sugar and a large handful roughly chopped fresh basil. Bring to the boil, turn down and simmer for 15min. Season well to taste, adding an extra pinch of sugar if you like. Stir through a little more fresh basil and serve immediately with cooked pasta.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
