Cheese and Tomato Sauce

This recipe came via a friend who often grows his own tomatoes, too many one year to use any other way. It produces a substantial amount of sauce, but it can be frozen. 400-500 ml is sufficient for 4-6 adults once the pasta is added and it may be stored in sealed containers or in self-seal freezer bags.

If desired, you can replace the fresh tomatoes and passata with 4 x 400-450g canned, whole or chopped tomatoes and add 2 tbsp of tomato purée, with little effect to the overall flavour. If fresh herbs are unavailable, use 1-2 tsp in total of dried herbs, but start with less and check for flavour after 5 minutes before adding ½ tsp more.

It also uses the hard outer extreme of the wedge of cheese, the 'heel', which is often discarded. Because it is cooked in with the sauce, the cheese melts and adds a more intense flavour. Fresh Parmesan may be used, if wished, which was what was first done, when heels were not then available, but the flavour is much less intense. To prepare, remove the outermost 1-2 mm of the cheese with a sharp knife. This removes any ink markings or other impurities you would not wish to eat.

Heat a large saucepan, preferably one with a heavy base, over a low-medium heat and then add the oil. Add the onion, stir and allow to sauté until translucent. Stir occasionally to prevent burning. Add the garlic and stir to mix and allow to sauté for another 2 minutes.

Add the tomatoes and cook for about 5 minutes, stirring every 1-2 minutes. Raise the heat to medium and add the passata. Stir to mix well and allow to cook until simmering. Add the cheese, broken up into 3 or 4 pieces each, and stir into the sauce. Add the herbs, chili, vinegar and then lightly season. Reduce the heat to low and continue to simmer until the tomatoes disintegrate and lose shape and texture. The cheese should have largely melted.

Add the wine and allow to simmer for 5 minutes. Reduce the heat a little further and simmer gently for an hour. If it boils, lower the heat and if it gets too thick add a little wine or water to thin it. Check the sauce for flavour and seasoning. The flavour should now be quite intense. Adjust seasoning if required.

To serve:
If you are going to serve some of it immediately, boil some salted water about 30 minutes before intended serving time and allow about 100 g of dry pasta per person for a main course, about 60 g as a starter. Cook the pasta until al dente. Drain the pasta into a colander and add 2 x 7 oz or 200 ml ladles-full of sauce (for 4 people) or proportionally more or less, as needed.

Allow the remaining sauce to cool until barely warm before transferring to lidded containers or freezer bags. Label and date the containers before freezing.