Best ever tomato Sauce for pasta
Why I love cooking this recipe:
By cooking the sauce slowly for a long time, the heat from the chillies is reduced to a gentle warmth. I love the way that all of the flavours mingle to create a rich sauce. It also has an intensity and sweetness from the combination of fresh tomatoes and the tomato puree.
It’s a very easy recipe to cook as you pretty much leave it to cook away in the background, and it makes the kitchen smell fabulous.
This sauce also freezes really well. I often make up a double batch and put some in the freezer in smaller quantities to use another day.
Here’s an idea for a quick and easy mid week meal:
This sauce works really well with chicken or fish.
Put either some chicken breasts or white fish of your choice, in an oven-proof dish. Pour over some sauce to cover, add a drizzle of olive oil, and cook at 180C for about 35-40 minutes for the chicken or about 20 minutes for the fish.
Serve with rice.
250g fresh tomatoes
450g tin chopped tomatoes
1 large onion, roughly chopped
I red pepper, deseeded and roughly chopped
I red chilli (seeds removed if you don’t like it too hot), finely chopped
I small tin tomato puree or two tablespoons concentrate
I tablespoon chopped fresh parsley
I tablespoon chopped fresh basil
I clove of garlic, crushed
Dash Worchester sauce
Salt & pepper
125 ml water
I tablespoon olive oil
parmesan cheese and a sprinkle of fresh parsley to serve
Serves 4 people
Heat the oil in a large saucepan. Add onion and fry over gentle heat for five minutes, stirring occasionally. Add the red pepper, garlic and chilli and fry for a further five minutes, again stir from time to time.
Add all other ingredients and bring up to the boil.
Put a lid on the pan and turn down the heat so that the sauce gently simmers. Cook for about 45 minutes. Stir occasionally and add more water if the sauce is getting too thick or starting to stick to the bottom of the pan. Taste and add more salt, pepper or Worchester sauce if you think it needs it.
Serve with pasta, and a sprinkling of parmesan cheese and fresh parsley to make it look pretty.