Fresh tomato sauce

Fresh tomato sauce

The plum tomatoes add sweetness and have a firm texture, so they keep their shape well when cooked – perfect for chunky sauces.

By , 21 September 2015
Fresh tomato sauce
  • Ready in: 60 mins
  • Serves: 6
  • Price: 66p per serving
Nutritional Info
Each 144g serving contains
  • Fat med
  • Saturates low
  • Sugars med
  • Salt med
  • Energy 389KJ 93KCAL
of your reference intake.
Typical energy values per 100g: 270kJ/65kcal.
  • 800g large vine-ripened tomatoes
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 4 basil leaves, shredded
  • 220g pack Extra Special Baby Plum Tomatoes
  • Cooked pasta, Parmesan shavings and basil leaves, to serve (optional)
  • Bring a large pan of water to the boil. Make a small cut in the skin of each of the large tomatoes and put in the water. Turn off the heat, leave for 20-30 seconds, then tip into a colander. Rinse well under cold water. Peel off the skins and roughly chop the tomatoes.

  • Heat 2 tbsp of the oil in a pan, add the onion and cook over a low heat until softened. Add the garlic and cook for another minute.

  • Add the chopped, peeled large tomatoes, stir, then add the sugar and tomato purée. Heat until simmering, then cook over a low heat for 30 minutes, stirring often, until you have a thick sauce. Add a splash of water if it thickens too quickly.

  • Heat the remaining 1 tbsp oil in a non-stick frying pan, add the baby plum tomatoes, and cook over a medium heat until they start to soften and burst. Add to the sauce with the shredded basil and simmer for a few more minutes.

  • Stir into pasta and serve topped with the Parmesan and torn basil.