Rich tomato sauce (v)

[mike]

1 spanish onion - chopped
1 green pepper - chopped
3 cloves garlic - finely chopped
2 tins tomatoes
2 handfuls of green lentils
1 large glass red wine
2 tsp oregano
1 tsp thyme
bay leaves
olive oil

Heat a good splash of olive oil in a heavy based pan, add the onions, pepper and garlic. Turn down if necessary and cook for 10-15 mins stirring occasionally until the onions are translucent but not browning.

Turn up the heat to medium and add the tinned tomatoes, bring to a simmer, then turn heat down again.

Add the lentils, herbs and red wine.

Simmer for as long as possible until the colour goes a few shades darker.

Serve with spaghetti and green salad or convert to lasagne.

[mrs moseley]

This is good.I am hoping for a lot of fresh tomatoes later in the season.Do you think it will work with them just as well if I pulp them??If so how many.??

[mike]

[quote="mrs moseley"I am hoping for a lot of fresh tomatoes later in the season.Do you think it will work with them just as well if I pulp them??[/quote]

It should do, about 1.5 lbs I would have thought.

Seems a shame with such fresh tomatoes, I would be tempted to plunge then in boiling water to remove the skins, and do a fresh (as opposed to rich) tomatoes sauce. I could post a recipe if you wish.

My own preference would be fresh tomato & basil sorbet.... Making Black Forest sorbet as I write this...

[mrs moseley]

In a good year I have so many toms I am pleased to do just about anything with them.I always grow too many of everything.

Re recipe.....yes please.