Sometimes I have a proper craving for a simple pasta with a sweet delicious tomato sauce. This time I made a huge batch and kept it in the fridge in a big mason jar and enjoyed it for days! This recipe isn’t very complicated and the sauce has a real depth of flavor a little sweet, a little acidic and a little spicy.
Also, I enjoyed this pasta with the most gorgeous salad of mixed greens, buffalo mozzarella, cherry tomatoes and a drizzle of home-made pesto.
What you’ll need:
- 3-4 large plump tomatoes
- I used half a red onion and half a yellow one, chopped
- A small red pepper, chopped
- 2 large cloves of garlic
- A splash of balsamic vinegar
- A splash of red wine (optional)
- About a tablespoon of brown sugar
- Some crushed chili peppers
- Salt and pepper
- Any fresh herbs you have on hand, basil and oregano are the best
What to do:
The key to making good tomato sauce is that you just use the “meat” of the tomato and do away with the skins and slimy goo and seeds in the center. The best way to do this involves an extra (annoying) step but it’s really simple and worth it.
First cut a small X at the base of each tomato with a knife.
Prepare a pot of boiling water, and a bowl of ice water. Drop the tomatoes into the boiling water for 45 seconds. Then remove and drop them immediately into the ice water. Whatever this does, it makes the skin of the tomato really easy to peel off.
Once the skin is peeled off, you should cut the tomato in half and scoop the guts out! Chop up the tomatoes and onions and red pepper.
In a large saucepan, heat up some olive oil, throw the garlic cloves in whole, this will infuse the oil with a nice garlic flavour that won’t overpower the sauce. Toss in your onions and the red pepper and saute until they are soft.
Pour in a bit of red wine, balsamic vinegar and some brown sugar. And simmer on medium heat so the onions soften and the balsamic reduces.
Once everything is soft, remove the garlic cloves, add the tomato chunks and smush them down with a potato masher. Bring everything to a simmer and add some salt and pepper, some red chilli flakes and the herbs.
Now, according to your taste, you can eat the sauce as is, but I really wanted to puree the sauce in my blender. Either way, it’s going to taste delicious!