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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 chicken breast and green salad.

Makes enough sauce for 4 people

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

1. Preheat the oven to 180C/Gas 4. Slice the tops off the garlic bulbs to expose the flesh. Lay the bulbs on a sheet of tin foil and drizzle with 1 tbsp olive oil and a pinch of salt. Warp tightly in the foil and cook in the oven for 1 hour, or until the garlic flesh is very soft and you can squeeze the flesh out of the skins like puree.


2. Add 2 tbsp olive oil to a large frying pan and gently cook the onion and chilli for 10-12 mins until very soft.

3. Add the tomato puree and stir through.

4. Add the chopped tomatoes and their juice and a cup of water. Bring to the boil, then reduce to a very gentle simmer. Add the herbs and stir through.Cook for 45 mins.

5. Remove the garlic from the oven and, taking care not to burn yourself, take a sheet of kitchen towel and squeeze the soft garlic flesh into the tomato sauce. Continue to cook for a further 30 mins.


6. Remove from the heat and add the balsamic vinegar and stir through. Allow to cool. Store in an airtight container in the fridge for 3-4 days or the freezer for 3 months. When ready to use, re-heat/de-frost and re-heat and use to dress pasta, chicken or pork – as shown here with this pan-fried chicken breast, served with green salad and Parmesan new potatoes.




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