Alfresco Tomato Sauce

  1.  Pan-fry a large handful of pistachio nuts and a few whole garlic cloves.
  2. Peel and seed eight ripe Roma tomatoes.
  3. Blend all together with some Basil leave (tips are best) and two tablespoons of Broken Hill Gourmet Products premium outback olive oil.
  4.  Add a little salt and pepper, let the nuts soften into the sauce for about an hour in the fridge.
  5.  Pour this sauce at room temperature or lightly pan-heated with veal stock over freshly cooked pasta, and serve with freshly grated Parmesan Cheese.

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