Today I made a huge pan of tomato sauce and, although what I really wanted was ossobucco, I used some of the sauce with grilled chicken and risotto.
The sauce was made from chopped shallots, carrot, garlic and fennel trimmings sautéed in olive oil with parsley stalks and some chopped red chilli until softened and then simmered with a couple of really ripe, roughly-chopped big fleshy tomatoes, two tins of plum tomatoes and some water for about 45 minutes. This was seasoned with salt, pepper and a splash of balsamic vinegar and once it was cooked, blended with a wand blender until reasonably smooth and returned to the heat for five minutes with a small bunch of chopped basil.
The chicken was boned but skin-on thighs simply marinated in olive oil and lemon juice and griddled until the skin was crisp and the meat cooked through.
The risotto was a plain one, with just chopped shallot and more finely-diced fennel trimmings softened in olive oil and then cooked with some white wine and chicken stock.
Unfortunately, as you can see from the photo, the sauce separated into a watery part and a more solid part. It didn’t affect the flavour but it looked a bit wrong. A bit of a disappointment, but the flavour was still good.
The remainder of the tomato sauce will be used later in the week and if there is any left over I shall freeze it for using at some point in the future. Before using it though, I will reduce it down further to get rid of the rest of the water.