Tomat

1. In a heavy base pot on a medium high heat add the butter and pancetta or bacon, stirring so it doesn’t burn. for approx. 10 min.

• You want to render the pancetta just “melt” the fat.

• Slightly warm the chicken stock to 40°c

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2. Add the mirepoix to the pot, celery, carrot and onion and have on a med to high heat for 5 minutes

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3. Add the bay leaves, garlic and thyme directly followed by the chicken stock, crushed tomatoes, no need to bring to the boil as its going into the oven just give it a little stir.

 

4. Place the lid on the pot and place in the oven for 60 minutes at 160°c.

 

5. At the 25-minute mark stir the mixture and return to the oven for the remaining time.

• You can have the pot in the oven for up to 1.5 hrs however the longer you have the mixture in the oven the more chance of the liquid evaporating off.

 

 6. Remove from the oven and remove the bay leaves and thyme stems. Let cool for 15+ minutes.

 

7. Using you preferred blending method blend to a smooth liquid. You can store the cooled tomat sauce in an air tight jar in the fridge for 1 week or in a jug (covered) for 3 days.

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​Marinara Sauce

CLICK HERE for recipe card

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​​Need some guidance?