Maccaroni with Tomato Purée

Ingredients

• 6 medium, whole tomatoes (Choose ripe, flavourful tomatoes for the best purée)
• 1 just sufficient to cover tomatoes water (Only enough to barely cover the tomatoes in the saucepan)
• 1 small handful peppercorns (A few whole peppercorns for simmering)
• 3 cloves garlic cloves (Two to three cloves; these are removed before serving)
• 1 teaspoon dried basil (A level teaspoon of dried basil)
• 1 pinch, to taste salt (A little salt added to the simmering tomatoes)
• 1 generous amount, to taste black pepper (Used to well-pepper the finished tomato pulp)
• 1 lump (approximately 1 tablespoon) butter (A generous knob of butter stirred into the purée before mixing with macaroni)
• 1 portion, cooked macaroni (Cook your macaroni according to packet instructions and have it ready before finishing the purée)

Instructions

1. 1Wash the tomatoes thoroughly. Using a sharp knife, cut each tomato into quarters. Trim away any stalk, core, or blemished parts and discard them. This gives you clean tomato pieces ready for the pot.
2. 2Place the quartered tomatoes into a medium saucepan. Pour in just enough water to barely cover the tomatoes — you don't need much. Add the peppercorns, the garlic cloves (left whole), the teaspoon of dried basil, and a little salt. Stir everything gently to distribute the aromatics.
3. 3Place the saucepan over medium-high heat and bring to a boil, then reduce to a steady simmer. Cook, stirring occasionally, until the tomato quarters have completely softened and collapsed — they should be very tender and pulpy, with no firmness remaining. This usually takes around 15–20 minutes.
4. 4Set a fine-mesh sieve (or a colander lined with muslin) over a bowl or the sink. Carefully pour the entire contents of the saucepan into the sieve. Allow the thin, watery cooking liquid to drain away freely — you do not need it. Let it drain for a couple of minutes until the dripping slows significantly.
5. 5Once drained, look through the softened tomato mixture in the sieve and carefully pick out and discard all the garlic cloves and any visible peppercorns. The garlic has flavoured the purée during cooking and is not needed further.
6. 6Using a wooden spoon, press and rub the drained tomato flesh firmly through the sieve into a clean bowl beneath. Work in circular motions, pressing hard to push as much pulp as possible through the mesh. The smooth tomato purée will collect in the bowl below. Discard any skins or seeds left in the sieve.
7. 7Transfer the tomato pulp from the bowl to a clean small saucepan. Season the purée generously with black pepper — the original recipe calls for it to be 'well peppered', so be fairly liberal. Stir to combine.
8. 8Place the saucepan of seasoned tomato purée over low-medium heat. Add the lump of butter and stir continuously as it melts into the purée. Heat until the purée is hot throughout and the butter is fully incorporated and glossy. Do not let it boil vigorously — a gentle heat is all that is needed.
9. 9Ensure your macaroni is cooked and drained and ready in a serving bowl or pot. Pour the hot buttered tomato purée over the macaroni and toss or stir well to coat every piece evenly. Serve immediately while hot.