Tomato Pasta Sauce

Name: Tomato Pasta Sauce
Yield: Makes 1 litre
Cuisine: Italian
Ingredients: 1 kg very ripe tomatoes, peeled and chopped; 4 cloves garlic, chopped; 2 brown onions, diced; 50 ml extra virgin olive oil; 1 teaspoon freshly ground black pepper; 2 teaspoons sea salt; 50 ml tomato puree; 1 tablespoon castor sugar

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This typical pasta sauce (Italian pomodoro) is best made when tomatoes are at their peak. Good-quality canned tomatoes can be substituted if decent very ripe fresh ones are not available.

Ingredients

50 ml extra virgin olive oil
2 brown onions, diced
4 cloves

Europe
Italy
Sauce
Gluten-free
Vegan
Mediterranean

Method

Heat a wide-based saucepan over moderate heat, add the oil and fry the onion and garlic for 5 minutes until softened. Add the chopped tomatoes and sugar and bring to the boil. Reduce the heat, add the tomato puree and simmer for 25 minutes until the tomatoes have broken down and become very soft. Season with salt and pepper, taste and adjust if necessary. Transfer the sauce to a blender and pur