Tomato and herb pasta sauce

Ideas
Prep: 45 mins, Cooking: 1 hr 5 mins
Rate this recipe
This rich tomato sauce will keep in a cool pantry for up to six months.

By Food24 May 04 2015
0
SHARES
3.3k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

4 kg plum tomatoes
30 ml fresh chillies — 573
1 onion — large, chopped
6 cm garlic — cloves, crushed
1 tomato paste — small tin
5 ml dried basil
5 ml dried oregano
2 ml dried marjoram
50 ml sugar
250 ml wine — dry white
5 ml Worcestershire sauce
50 ml fresh basil — chopped
Tap for ingredients
Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.