Fresh tomatoes, basil, onion and garlic simmer for two hours for an authentic Italian-style pasta sauce. The fresh flavours make it all worthwhile!
Homemade pasta sauce is worth the effort - especially when it freezes so easily. Just freeze in meal-size portions in resealable plastic freezer bags, or in plastic tubs.
Used different ingredients. Delicious recipe! Husband brought home baskets of tomatoes & had to use them quickly before they went bad. First time trying this recipe & was very pleased. The only thing I did differently was add a little sugar to tone down the tartness & I added Oregano, fresh Rosemary, Marjoram, Thyme & sea salt. Very flavourful & chunky texture! - 15 Sep 2008
Something else. This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chilli and 4 tbsp of basil. 1 red onion w/ 3 cloves of garlic in olive oil. Slowly, while the sauce was simmering, I kept adding more chopped basil. Took about 2 hours and was fantastic. - 15 Sep 2008
I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and flavourful...especially with a little extra garlic! Will continue to make over and over! - 15 Sep 2008