Tomato Pasta Sauce

[Guest guest]

Tomato Pasta Sauce

 

 

1.5 kg ripe tomatoes

2 tbsp (8 tsp) olive oil

I brown onion, finely chopped

3 garlic cloves, crushed

1 tsp sea salt

1/4 cup tomato paste

1/4 cup loosely packed fresh basil leaves

 

 

1. Using the point of a small sharp knife, mark a cross in the skin at

the base of each tomato. Place in a large bowl and cover with boiling

water. Leave for about 2 minutes, until skin peels away easily. Peel

tomatoes, roughly chop, and discard the stem area.

 

2. Heat the oil in a large saucepan, then add onion, garlic and salt.

Stir occasionally for 5 minutes or until onion has softened.

 

3. Add tomato paste and cook for 1 minute.

 

4. Stir in the chopped tomatoes and basil. Bring to the boil, then

reduce heat and simmer, uncovered for about 45 minutes until sauce

thickens.

 

5. Use immediately or cool and refrigerate and use within 3 days or

pack into airtight containers and freeze for up to 3 months.

 

 

 

Serves 4.