In the heart of winter we all desperately crave summer, the fresh scent of flowers, rich blue skies and the scent of wildly grown herbs. Living in Granada, breakfasts are something we love to treat ourselves to on a regular occasion. The flavour of crusty oven baked bread with sweet tomatoes, drizzled in garlic infused olive oil is breakfast for the gods, these simple pleasures are most memorable.

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Tomatoes are extremely versatile and having an abundance is a must have in my kitchen. For one of those days you find yourself craving food with simplicity and ease, it will always come to the rescue and will never fail you. Tomatoes are unique with sweet juices and sour flesh, which welcomes the bitter-spice flavour of fresh aromatic basil. Making this sauce was simple and the culmination of aromas filled my kitchen-living room with deliciousness.

Ingredients:

500 grams vine ripened tomato, peeled and de-seeded
1/2 medium sweet onion, finely diced
1 small carrot, peeled and finely diced
2 tablespoons olive oil
3 sprigs basil leaves, roughly torn
1 small celery stick, finely sliced
1 teaspoon sugar
3 sun-dried tomatoes, roughly chopped and the 2 tablespoons of the oil
Generous pinch of sea salt

Method:

In a large frying pan, heat the olive oil over a medium heat.

Add in the finely diced carrot, onion and celery and soften until translucent.

While the vegetables are gently frying, roughly dice the tomatoes and set aside.

Once the tomatoes are translucent add in the tomatoes, torn basil leaves and sun-dried tomatoes. Allow to simmer for 15 minutes.

Next add a generous pinch of salt, sugar and the oil from the sun-dried tomatoes and cook for a further 15 minutes.

The texture of this tomato sauce, is rustic and natural with tonnes of fresh flavour.

Enjoy this tomato sauce with fresh pasta such as spaghetti, vermicelli, fettuccine, parppardelle and many more.

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