How To Make Pasta Sauce

The key to this pasta sauce is ripe red tomatoes.

Tomatoes that are pale and out of season will not give you the rich flavour you are looking for. This pasta sauce can also be frozen if you double the quantities, but is a little more watery on defrosting.

You will need:
1kg ripe tomatoes
2 onions
3 cloves of garlic
2 tablespoons of butter
1 teaspoon each oregano, thyme and basil
1 teaspoon of sugar
½ teaspoon of salt
Freshly ground blank pepper
Hot pepper sauce (like Tabasco)

Pour hot water over the tomatoes so that the skins loosen. Peel the skins off the tomatoes and chop. Chop the onions and garlic and fry in the butter until soft, but not browned. Add the chopped tomatoes and the herbs and seasonings. Let it cook for 20 – 30 minutes with the last 5 uncovered.

Serve over pasta or allow to cool completely, then freeze for future use.

Be sure to take a look at my alfredo sauce and pesto recipes.