Im posting 2 different, but similar ways I make my fresh tomato sauce. I dont bottle it, I make it fresh each time, in the time it takes to boil and cook your pasta you can make the sauce fresh. It can stay in your fridge for a few days and it can be frozen, if you really need to! When you make your pasta and sauce, any sauce, PLEASE follow these 3 important steps. 1. Salt your water properly! I would say at least 1 heaped tablespoon of cooking salt per litre of water. 2. Dont overcook your pasta! Read the packet and time it if you need to, and taste! You wont be sick if you pull out a piece and try it too early. But you will be wasting a meal if you serve overcooked pasta! 3. Drain your pasta and put it back in the pot and add the sauce, or put it straight in the pan with the sauce. Put it on the heat and cook it for a minute, make sure you keep stiring it. If you want a wet and saucy dish save a little of the pasta water when you drain it to add it at the end. PLEASE do not serve plain pasta with a spoonful of sauce on top! Ps: Sofia starting having this from about 6 months. 1 clove of garlic Few leaves of fresh basil 2 (400g each) tins of diced or whole tomatos Olive oil Sugar Salt In a saucepan add a little oil, throw in your basil and garlic, cook for a few seconds and add in tomatos. Season with salt and add 1/2 tsp sugar. After about 10 minutes of cooking I usually blend the sauce with a stick blender, if you add a little more fresh olive oil you will find that it will emulsify and have a smooth and creamy consistency. Continue to cook and close to the end add some more fresh basil. In total the sauce needs about 30 mins of cooking. 1 600g bottle of passata 1 whole clove of garlic 1 onion Basil Olive oil Water Finely chop your onion, I used a mini food processor because I was using it already. In a saucepan add a drizzle of olive oil, the garlic, onion, a few torn leaves of basil and a sprinkle of salt. Stir and cook till the onions are translucent. Add your sauce, about half the sauce bottle of water, a little more salt, and pepper. Cook for about 30 minutes on medium to low, you want it to simmer not boil. Taste and season if needed and right before serving add some more basil and remove the garlic clove, or if you prefer you can crush the garlic at the start if you prefer a stronger garlic flavour.
Posted on: Tue, 14 Oct 2014 10:34:39 +0000
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