I have a tonne of tomatoes ripening in the polytunnel, so now I start making pasta sauces and ketchups etc for the winter. Free food ! I love it.
Here is my recipe for a very simple, basic and easy to make fresh tomato and basil pasta sauce. I made a small batch today and have stashed them away for the cold winters evenings.
Tomato & Basil Pasta Sauce
I never measure the ingredients, I just know by memory and what it looks like... so here goes -
15 ripe tomatoes
Basil leaves - fresh - loads !
(if you don't have fresh basil, use about 4 tablespoons of dried basil)
Garlic cloves - use a whole bulb
2 medium onions
1. Chop the onions small. Throw them into a big pan on the stove top with some olive oil in the bottom. Saute lightly for 4 minutes.
2. Chop the tomatoes small too, including the skins. Throw them into the pan too. Keep cooking gently.
3. Chop the garlic cloves and put them through a garlic press if you have one. Otherwise just chop them very finely. Add them to the pan and keep simmering.
4. Chop the basil leaves very finely and also add to the pan.
5. Cook whilst keeping the pan covered, on a gentle heat on the top of the stove/cooker/hob. Stir every few minutes.
6. After about an hour of gentle simmering all will be well infused and the vegetables beautiful and soft.
7. It is now ready to either eat fresh, or to be put into sterilised jars whilst hot (put the lids on fast while very hot to seal and create a vacuum).
If you prefer you can whizz the sauce in a blender to give a smooth sauce, rather than a lumpy textured one.
This will keep in the jars for up to a year. Alternatively you can freeze it.
Happy eating Italian style on our wonderful balmy summers evenings ! Well I can dream can't I...