Tomato and herb pasta sauce

Recipe from: 19 January 2016
recipe, tomato, herbs, sauce, homemade,pasta,condi

Ingredients 12
Servings 6 jars
Time 00:45


  • 4
    fresh ripe tomatoes, preferably Italian plum tomatoes
  • 30
    olive oil
  • 1
    large onion, chopped
  • 6
    garlic, crushed
  • 1
    small can tomato paste
  • 5
    dried basil
  • 5
    dried oregano
  • 2
    dried marjoram
  • 50
  • 250
    dry white wine
  • 5
    Worcestershire sauce
  • 50
    freshly chopped basil


Peel the tomatoes and chop them roughly.

Heat the oil and fry the onion until soft. Add the garlic and sauté for a few minutes. Add the remaining ingredients except the fresh basil, season to taste with salt and freshly ground black pepper and bring to the boil. Simmer for 30 minutes. Check the seasoning.

Add the fresh basil. Remove from the heat and blend in a liquidiser until smooth.

Pour into sterilised jars. Leave a 5mm gap at the top of each jar. Seal with lids. Put into a saucepan, the same way as for the tomato and pepper salsa (see the recipe here), and simmer for 35 minutes. Store in a cool place for up to 6 months. Refrigerate once opened.

Text and image: Ideas magazine

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Read more on: sauce  |  recipe  |  herbs  |  pasta  |  tomato  |  homemade  |  condiments

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