I feel so lucky to have a bunch of great friends who, like me, love to both cook and eat. In my mind, there’s nothing quite as good as breaking bread, chinking a glass of red and having a chat over a meal at one of our homes. And last night we did just that.
We decided to have a collective stab at home-made pizzas. And since I’ve been inspired by my recent travels to Italy, I put my hand up to make the red sauce (AKA passata). It’s not something I’d ever done before, but I gave it my best shot and thought, since I had my camera handy, I’d show you how I did it. I probably made all sorts of culinary faux pas, but it seemed to do the job. Keep scrolling for the results – and do let me know what you think of the post.
passata al a kate:
step one: peel skin from tomatoes.
step two: scoop out seeds and finally chop remaining tomato flesh.
step three: get some tissues handy and chop some onions.
step four: chop up some garlic.
step five: gather condiments and other bits and pieces that will add flavour, such as the two inches of wine (unintentionally) left at the bottom of this bottle of Barolo and Vegemite (my secret ingredient).
step six: admire the chilli flakes. yum.
step seven: get sentimental over a spoonful of Vegemite.
step eight: fry up garlic, onions, chilli, and tomato. Chuck in some wine, a couple of bay leaves and whatever else tickles your fancy. Then let it bubble away and reduce. Go grab a coffee or something.
step eight: chuck it in the blender with some fresh basil leaves and give it a whiz.
all together now:
step nine: get your toppings ready. i love mozzarella.
step ten: photograph your friend rolling out his made-from-scratch dough.
step eleven: on goes the passata.
step twelve: chuck on what ever toppings you like and bang it in a hot oven (preferably on a pizza stone) and then squabble with your friends about how long it needs to cook for.
step thirteen: stuff your face and congratulate each other on your pizza-making brilliance.
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looks absolutely delicious
wish I was there to enjoy a slice (or three!) with you xxx
Pop over any time, Dee. You’re always welcome. xx
Looks yummy! Me jealous too. Funny enough I just bought myself a slice of pizza from a Sardinian place I ran into!
It was delish. I think I need to buy a house with a proper pizza oven…
Your so Aussie Kate…..”chuck on what ever toppings you like and bang it in a hot oven”
That’s exactly what I’d say.
Shall I bring a bottle or two when you make your next batch?
No doubt, though my mates all tell me I sound like a pom now – except when I’m on the radio or the telephone, which is weird.
And yes, you’re welcome any time. As long as you don’t take the piss out of my accent too.
Congrats on the awesome WLL news. I called it, just so you know.
K
Sorry Kate, but taking the piss out of the ex-pat’s accent is an Australian privilege! So I can’t make any promises!
Yes very exciting news. Can’t wait for some month next year when something might be released, and I might need to travel OS for the launch of said something, possibly NYC. But that’s just all hearsay really. He he he
Hearsay, you say. Well, if you do end up in NYC let me know. I tend to go there whenever I can.
And you’re right, there’s no escaping the jibes for this plum I’ve got lodged.
You really do get around Kate. PS. Nice Burning House contribution.
Travelling is my prerogative – and often my job. And, thanks!