Sicilian Tomato Sauce with a Horopito Twist
In this recipe I have added native Horopito leaf that have been ground and added to natural salt and other seasonings.New Zealand Horopito brings a wonderful finish to sauces, slow cooking, marinades, roasted meats and vegetables, wild game, seafood and lots more.
You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.
1 tsp Rhayne Horopito Wild Herb Seasoning, split into ½ tsp lots
800g (2lb) can of crushed tomatoes
1 medium–large onion, diced
2 tbsp extra virgin olive oil
3–5 cloves garlic, crushed with the flat of a knife and sliced thinly
1 cup chopped fresh basil
¼ cup chopped fresh rosemary
¼ cup chopped fresh oregano
½ cup red wine
4 bay leaves
1 cup chicken or vegetable stock
sea salt and freshly ground black pepper to taste
200g (4oz) tomato puree
½ cup fresh Italian parsley
Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.
Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.
Add tomatoes, chicken/vegetable stock, ½ tsp Rhayne Horopito Wild Herb Seasoning, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste.
When ready, remove the pot from the heat and taste. Season with the other ½ of the Horopito Wild Herb Seasoning to taste and serve with fresh chopped Italian parsley can be added at the end.
Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 1 tbsp capers in the last 15–30 minutes of simmering.