Fresh tomato sauce
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- 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.