Recipe

Classic Gazpacho Recipe

Print Recipe

Ingredients

Directions

Step #1 1 Skin the tomatoes by pouring boiling water over them & leaving them for exactly one min, or if the tomatoes are small, 15-30 seconds.
Step #2 2 Drain & slip off the skins, protecting your hands with a cloth if they are too hot.
Step #3 Reserve three tomatoes for later & roughly chop the rest.
Step #4 3 Heat the oil in a medium saucepan, add the onions & garlic and carefully cook for 5-6 mins, until softened & pale gold in colour.
Step #5 Add the sliced tomatoes with a third of the basil, torn into pieces.
Step #6 4 Add some salt & pepper, & let simmer the tomatoes on a very low heat with a lid, until almost all the liquid has evaporated & the tomatoes are reduced to a thick, for 1 1/2 hrs, jam-like consistency, stirring now & then.
Step #7 5 Roughly chop the reserved fresh tomatoes & stir in the, along with the rest of the torn basil leaves, & serve on the pasta with a hint of Parmesan - not too much, so it doesn't detract from the tomato flavour.
Step #8 NB When serving this sauce, it is a good idea to give the pasta one min less cooking time that usual, then return to the saucepan after draining & cook for another min while you mix in the sauce.
Step #9 --.
Enjoy the Classic Gazpacho recipe