Tomato sauce for pasta

    2 days 17 hours 15 min

    This recipe makes about 500ml of pasta sauce. It's rich in flavour and a great way of making use of tomatoes when in-season. You can pass the sauce through a sieve at the end if you prefer a smoother sauce. Serve over pasta.

    6 people made this

    Serves: 6 

    • 1kg plum tomatoes
    • 4 tablespoons olive oil
    • 1 large onion, finely chopped
    • 6 cloves garlic, crushed
    • 1 strip lemon zest
    • 2 tablespoons lemon juice
    • 1 teaspoon caster sugar
    • salt to taste

    Prep:15min  ›  Cook:2days17hr  ›  Ready in:2days17hr15min 

    1. Heat oil in a large heavy-based saucepan over medium-low heat.
    2. Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste).
    3. Add tomatoes, lemon zest, lemon juice, salt and sugar.
    4. Chop tomatoes directly into pan by holding in one hand, cut down into tomato to make eight quarters then slice across and straight into pan.
    5. Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 1 hour plus or until thick. Stir occasionally to prevent the sauce sticking to the bottom of the pan.
    6. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)