Tomato sauce for pasta

Tomato sauce for pasta

By
From
My Favourite Ingredients
Makes
1 litre
Photographer
Jason Lowe

There is nothing fancy about this sauce. It’s just incredibly useful – and a good way to use less than perfect tomatoes. It keeps well in the fridge for 3–4 days. Alternatively, you can store it in sterilised sealed jars in the fridge for a month or two, but use within a few days once opened.

Ingredients

Quantity Ingredient
1.5kg very ripe tomatoes
120ml extra virgin olive oil
1 large red onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
sea salt
freshly ground black pepper
3 bay leaves
4-5 thyme sprigs
1 dried red chilli

Method

  1. Chop the tomatoes roughly, cutting away any blemishes and the stem. Warm the olive oil in a large, heavy-based pan over a low heat, add the onion and sweat gently for 10 minutes until soft, stirring occasionally. Add the garlic, a good pinch of salt, the bay leaves and thyme. Crumble in the dried chilli and cook for a further 5 minutes.
  2. Add the tomatoes, stir well and turn the heat up. Cook fairly rapidly for 20 minutes, stirring frequently to ensure the sauce doesn’t catch on the bottom of the pan and burn. To achieve a rich, vibrant sauce, you need to cook it over a high heat to evaporate the liquid; if it is too watery it will taste bland and thin. Taste and season with a little more salt if necessary and a few grindings of black pepper. Toss the sauce through cooked pasta to serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again