Roasted garlic, tomato & aged balsamic sauce – Azzuro Epicurean
Here's a recipe from Keith Kendrick from The Recipe Shed that looks great for freezing in batches, and use in a midweek meal to accompany crispy-skin pan-fried
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.azzurogroves.com.
Cooking tools:
- Skillet
- Oven
- Aluminum foil
- Kitchen towel
- Airtight container
- Refrigerator
- Freezer
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 ½ head garlic
- 3 tbsp Azzuro Blend extra-virgin olive oil
- 1 large red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp tomato puree
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp Due Vittorie Oro Balsamic Vinegar
- ½ tsp hot sauce (optional)
- 2 tbsp dried Italian herbs (oregano, basil, thyme, rosemary)
- 400g can chopped tomatoes, with juice
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