New Yorkshire Emporium Pizza/Pasta Sauce
| Servings |
| 1.5litres |
|
|
Ingredients
- 2large onionsdiced
- 6cloves garliccrushed
- 3roasted red peppersdiced
- 2tsp dried oregano
- 1tbsp sugar
- 3400g tins plum tomatoes
- 1jar New Yorkshire Emporium Screaming Blue Murder Rhubarb Ketchup/Byeck! BBQ Sauce/Chuffin By’eck! Chilli SauceIf using Chuffin By’eck! start with 1/4 jar – you can always add more to taste!
- 1bunch basilleaves picked roughly chopped
- salt and pepper
Instructions
- In a large pan fry the onion & garlic on a medium heat for 10 minutes.
- Add the red peppers and cook for 5 more minutes.
- Now add the sugar, tinned tomatoes, tomato purée, New Yorkshire Emporium sauce of choice, and simmer on a low heat for 30 minutes.
- Add the basil for the last 5 minutes.
- Season well turn the heat off and allow the sauce to cool down.
- Then carefully place in a blender and blitz that sauce. When it is nice and smooth, portion it up and freeze.
Recipe Notes
