Kidneys in Fresh Tomato Sauce

20 minutes

Serves 2

This recipe is from Delia's Complete Cookery Course.

I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening.

They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.

The Delia Online Cookery School: Watch how to skin and de-seed tomatoes in our video. Press here to play.

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Method

Prepare the kidneys by peeling off the skins, cutting them in half and snipping out the white cores with some scissors.

It's important to take out the cores – if you don't, the kidneys will be tough. In a medium-sized saucepan, cook the onion gently in the olive oil for 6 minutes or so. Meanwhile, pour boiling water over the tomatoes, slip the skins off and chop up the flesh roughly. Now add the kidneys to the onion, turn up the heat a little and let the kidneys brown, stirring them and turning them around.

Next sprinkle in the flour and cook it for a minute or two, then add the chopped tomatoes, tomato purée and garlic. Have another good stir, season with salt and pepper, and simmer (uncovered) over a gentle heat for about 20 minutes. Stir in the fresh chopped basil just before serving.