The perfect partner for your pasta! This traditional tomato-based sauce finds its way into pasta, lasagna and meat balls as Marinara sauce. The light and simple sauce is made from tomatoes, which are blanched, the skin peeled off and then finely chopped. It is then simmered in a concoction of garlic and onions sauteed in olive oil to which the traditional Italian cuisine ingredients, oregano and basil leaves are added. Seasoned with salt and black pepper, this is a recipe which can never go wrong. Try this recipe once, and you will never resort to jarred pasta sauce!!
Details
4 Servings
10 Minutes
35 Minutes
271 / Portion
Print
Ingredients
Tomatoes 500 gms
Tomato paste 80 gms
Garlic chopped 20 gms
Onions chopped 100 gms
Oregano 10 gms
Basil leaves 20 gms
Extra virgin Olive oil 20 ml
Salt to taste
Crushed black pepper to taste
Directions
- Place a large vessel with water and bring it to a boil. Wash the tomatoes thoroughly and trim the heads.
- Score the tomatoes. (Use a knife to cut a small, shallow cross in the bottom of each tomato. This process, known as scoring, will help you remove the skin quickly later.)
- Blanch them in boiling water for 2 minutes and transfer them to a bowl of ice water using a slotted ladle.
- Remove the skin and squeeze out excess water, remove the seeds or any raw pieces and chop them into small fine pieces.
- Heat olive oil, add chopped garlic, saute and add chopped onions. Cook till translucent.
- Add tomato paste and a ladle of water. Add basil leaves, oregano, salt and black pepper. Add the chopped tomatoes and saute. Simmer for 20 – 25 minutes. Check the seasoning.
- To serve, toss in cooked pasta of your preference . Garnish with grated parmesan and chopped basil on top.
Chef’s Twist :-
Add crushed red pepper flakes or capers to your pasta sauce for more zest.
Substitute fresh tomatoes with a can of whole San Marzano tomatoes.
Use sundried tomato paste and take it up a notch.