Home-made tomato sauce for pasta

Home-made tomato sauce for pasta

By
From
Recipes for a Great Life
Serves
3-4
Photographer
Greg Elms

This is a great sauce to learn to make. I prepare it all year round, but especially in late summer when tomatoes are plentiful, sweet and cheap. Sometimes I make it in large batches and freeze it for emergencies – it stores in the freezer for about three months. The freshly made sauce keeps well, covered, in the fridge for three to four days.

Ingredients

Quantity Ingredient
1kg ripe tomatoes, roughly diced
1/2 onion, finely diced
1 celery stick, finely diced
1 small carrot, finely diced
10 basil leaves, (optional)
1 garlic clove, crushed
2 sprigs parsley
1 tablespoon extra-virgin olive oil, (optional)
salt
freshly ground black pepper

Method

  1. Put the tomatoes, onion, celery and carrot into a large saucepan. Add the basil (if using) garlic and parsley and bring to a simmer. Cook over a medium heat for 20 minutes.
  2. Remove the basil and parsley, if you wish, then pass the sauce through a mouli or fine sieve. Stir in the olive oil (if using) and season to taste with salt and pepper. Use immediately, or leave to cool before refrigerating or freezing.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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