The Ultimate Tomato Sauce
By Nina Timm
4 x 440g tins whole, peeled tomatoes
45ml Olive oil
1 1/2 finely chopped onion
8 peeled garlic cloves whole
30g tomato paste
20 ml sugar
10 ml salt
20 Basil leaves
A generous pinch freshly ground black pepper
1 kg black mussels in the shell
Sweat onions and garlic in butter and oil, cook for 45min with a lid on until very soft and sweet.
Turn up the heat to high and boil away the liquid until it begins to fry (don’t colour) add the tomato paste and cook, stirring for 5-6 min (to cool off the acidity) then add the rest of
ingredients (except the basil) and blitz until slightly chunky or smoother if you like then simmer slowly for 2 hours over a low heat.
Add more water if it dries out too fast. When done remove from heat, stir in the basil and a pepper and let that infuse with the lid on for 20 minutes.
Keep it in the fridge for two days or freeze until needed.
I added the mussels five minutes before cooking time was done; this gives enough time for the fresh mussels to open. Discard any mussels that do not open. When the mussels are cooked, add chopped basil, place lid back on and allow to infuse for 10 minutes before serving. Serve with buttery warm Ciabatta bread!