Recette Delicious Shakshouka with Cocktail Tomatoes
Tomatoes at the heart of the sauce
This tomato sauce showcases the full flavour of La Beef tomatoes. Easy to prepare and rich in flavour, it pairs beautifully with pasta and pizza and lends itself to all your kitchen creations. A versatile recipe that lets tomatoes shine.
Ingredients
- 6 La Beef tomatoes
- 30 ml (2 tbsp) olive oil
- 2 garlic cloves, minced
- 1 L (4 cups) homemade tomato sauce (see recipe below)
- 5 ml (1 tsp) maple syrup
- 5 ml (1 tsp) salt
- 3 ml (1/2 tsp) black pepper
- 6–8 fresh basil leaves
Preparation
- To peel the tomatoes, score an X on the bottom of each one.
- Place the tomatoes in a large pot of boiling water and blanch for about 1 minute. Remove and immediately transfer to a bowl of ice water. Let sit for 2–3 minutes to loosen the skins, then peel.
- Cut the tomatoes into chunks.
- Heat the oil in a large saucepan. Cook the garlic for 1–2 minutes, or until it begins to turn golden. Add the tomato chunks and the remaining sauce ingredients. Simmer gently for 20–30 minutes, or until the desired consistency is reached. Remove from the heat. For a smoother sauce, blend with an immersion blender.
- Store the sauce in an airtight container in the refrigerator
