11 October 2018
2lb (800gr) chopper canned tomatoes
1 onion, medium and finely chopped
2 cloves of garlic
2 tbsp extra virgin olive oil
3 oz (80gr) brown sugar
1 tsp salt
4 fl oz (120ml) white vinegar
1 tbsp tomato puree
1 tsp cinnamon powder
1 tsp cumin
1 tsp black pepper powder
Pinch bicarb of soda
1 egg, beaten
Grated nutmeg and chilli powder to taste
- Blitz or chop garlic and onion – we used the Judge mini chopper for speed.
- Heat a large saucepan with extra virgin olive oil on med-low heat, add chopped onion and garlic and sauté until translucent. Add cumin and cinnamon and fry for another minute. We used the Stellar Rocktaniun frying pan for its even heat and great non-stick properties.
- Pour in the creamy chopped tomatoes and tomato puree, white wine vinegar and heat and simmer until thick, season.
- Add brown sugar, a pinch of bicarb of soda, taste and season again if necessary.
- Slice cob rolls and remove interior soft dough.
- Brush cobb rolls with beaten egg, place on baking tray and brown in the oven – to get the cauldron look aim for a dark brown.
- Blend the thickened sauce. We used the Judge jug blender (no blender? Just crush with a fork and except a slightly chunkier rustic finish).
- Fill cauldrons with blood tomato sauce – finish with grated nutmeg.
Credit to Pam Ballone - PBM Marketing.