Fresh tomato sauce

    Fresh tomato sauce


    3 people made this

    About this recipe: Plum tomatoes or full-flavoured summer tomatoes are best for this recipe, but you can also use tinned tomatoes.

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 large onion, finely chopped
    • 1 garlic clove, chopped
    • 1 kg tomatoes, skinned, seeded and chopped
    • 150 ml red wine or vegetable stock (reduced-salt if possible)
    • 2 tablespoons chopped fresh basil
    • 1/8 teaspoon sugar
    • pepper to taste
    • 8–10 sprigs fresh basil, shredded, to garnish (optional)
    • 4 tablespoons freshly grated Parmesan cheese (optional)

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan. Add the onion and cook gently, stirring occasionally, for 5 minutes or until softened but not browned. Stir in the garlic and cook for an additional minute.
    2. Add the tomatoes, wine or stock and basil. Cook over medium heat for 20–30 minutes or until the sauce is thick.
    3. Puree the sauce in a blender or food processor until smooth, then pass it through a fine sieve if a particularly smooth result is required.
    4. Add the sugar to balance the acidity of the tomatoes. Stir in pepper to season and reheat the sauce.
    5. Use the sauce as required. Or, if desired, pour it over freshly cooked pasta, toss well and top with shredded basil and freshly grated or shaved Parmesan cheese, if desired.

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