9 January, 2017
Tomato Pasta Sauce Recipe
Here is a divine tomato pasta sauce recipe for you to enjoy.
You will need:
1 cup extra-virgin olive oil
3 large onions, finely chopped
1 tsp sea salt
800g tin whole or chopped tomatoes
5 black olives pitted
1 branch basil
Sea salt and freshly ground black pepper
1 packet (500g) spaghetti or linguine
Freshly grated parmesan
Set a medium-sized pot over a low heat. Heat the oil and then add the onions and salt. Put on the lid and sweat the onions. After 20 minutes the onions will be one amalgamated mass. The olive oil will have separated out. The heat will be retained with the lid on and the onions will be bubbling merrily.
Take the lid off and keep cooking and stirring for another ten minutes until the onions are softer and a deep golden colour.
After an hour the onions will start to stick to the bottom. Stir well and add the tomatoes and olives.
Simmer over a low heat until the tomatoes break down and the sauce thickens (about an hour) Keep stirring so it doesn’t burn. If it gets too thick add some water.
Add the basil, season again and pass through a mouli (see below) twice for a smooth sauce. If you don’t have a mouli, use a potato masher.
Cook the pasta and toss with the sauce and serve topped with lots of parmesan and freshly ground black pepper. This is really a very tasty tomato pasta sauce recipe.
This stainless steel mouli quickly and easily purees cooked vegetables, ideal for preparing healthy soups and for baby food.
The mouli’s job is to puree vegetables but it works well with tomato sauce. Apart from retaining the original colour, it also traps the skins and seeds thus preventing them from becoming part of the sauce. If you don’t have a
If you don’t have a mouli, make sure you chop everything as finely as possible and once the sauce has finished cooking, mash it with a potato masher.