(Makes enough for two servings for pasta or two large Pizzas.)
Tomatoes provide lycopene, an antioxidant linked to a lower risk of heart disease and stroke, and the levels intensify when tomatoes are cooked. Adding a dash of olive oil helps the lycopene to be better absorbed.
You will need.........
400g tinned or fresh tomatoes.
2 Crushed Garlic bulbs - to your taste.
One level teaspoon Bouillon powder (to your own taste).
1 pinch of salt.
1 pinch of pepper.
Dash of olive oil.
A few leaves of fresh finely chopped Basil. (but dried will do.)
Preparation:
If using fresh tomatoes skin them first by cooking them in boiling water for a few minutes until the skins split - cool, then skin them!
Cooking:
Fry the crushed Garlic in a little butter or olive oil.
Add the Tomatoes, dash of Olive Oil, and the Bouillon powder, and a little water, and simmer until the tomatoes are all soft, and cooked well to make the thick sauce, about 45 mins. If the sauce becomes too thick add a little warm water.
Add a pinch of salt and pepper to your own taste.
(An alternative method would be to blend all the ingredients before cooking.)
Before serving add in the chopped Basil and cook for a further few minutes.
The sauce can be frozen for future use.
