Tomato Sauce, Baked Beans Style by Jeni Middlehurst

(Helen Aurelius-Haddock) #1

it changes according to the stage of the fridge and my pots of

herbs, but roughly. Fry onion in olive oil until soft and golden and

add garlic, salt, pepper and paprika. I use tons of onion, as I love

them. Add chopped bacon (poitrine smoked or other wise or not at all).

Add tinned tomatoes, unless you can buy the cheap end of runs from the

supermarket. I usually use tins. Once again I use the cheapest (3pack)

tins you can buy), Let this simmer to reduce a little, add a little

lemon juice, sugar and Mediterranean herbs for flavour. When the mix

has thickened, add the beans. You have to reduce the mix because I

don’t use thickening agents like Heinz does. This is delicious fresh,

and a Heinz baked beaner could recognise the taste …Just. Left

overnight it improves as all stews and casseroles do. I hope I haven’t

left anything out. I rarely just make it so basic, I’ll throw in

courgettes , aubergines and almost always chopped red, yellow or orange

peppers (never green, they don’t work somehow) I’ve even added cucumber

before now. All the veggies are finely chopped and tend to melt in.

(Nikki Pilkington) #2

this sounds lovely Jeni!

(Helen Aurelius-Haddock) #3

Me too! Cooking on the hoof is what we all do 90 percent of the time, often with fab results

(Jeni Middlehurst) #4

I’m glad you like them. They aint “proper” you know, I tend to make them up using what I have left in the store cupboard and fridge. Niall says I’m a good scrap cook. I’m glad he decided to start the word with an S!

(Helen Aurelius-Haddock) #5

I have talked to James as I wanted to create our own recipe book, as you can see. If you could create a blog post for your recipe on the blog page, I can then put it into the recipe book. If you put the recipe in the recipe file discussion,I have to cut and paste it into a blog post and then put it into the recipe book. So, either way, it can be done, its up to you, but please keep sending in the recipes!!!

(Jeni Middlehurst) #6

Thanks for moving it Helen, I keep wandering around in circles! Shall I post any other recipes under this?