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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