Fresh and fab tomato and rocket sauce

    Fresh and fab tomato and rocket sauce

    14saves
    1hr10min


    3 people made this

    About this recipe: Our favourite - and simplest - fresh sauce for pasta. They say that necessity is the mother of invention, and we came up with this scrumptious recipe 'specially for tomato season, after we discovered that planting all your tomatoes at the same time results in an awful lot of fresh tomatoes at once! This is a quick and easy way to use up a few, and it keeps brilliantly. Everyone we know is still going to get tomato chutney for Christmas this year, though. . .

    ThingsAtHome Sussex, England, UK

    Ingredients
    Makes: 3 - 4 servings

    • 2 onions, sliced
    • 6 to 8 cloves garlic, finely chopped
    • 1 splash olive oil
    • 10 good sized fresh tomatoes, roughly chopped
    • salt and freshly ground black pepper
    • 1 1/2 tablespoons dried basil
    • generous splash good quality red wine
    • 1 tablespoon demerara sugar
    • 1 splash water
    • 1 handful fresh rocket leaves per person
    • 1 1/2 teaspooons grated Parmesan cheese per person
    • 1 handful pine nuts, lightly toasted under a hot grill (optional)

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Fry the onions and garlic in oil over a medium heat until softened but not brown. Add the tomatoes - including any juice and seeds from the chopping board - then stir well and bring to the boil. Turn down the heat and simmer for a few minutes.
    2. Add a good pinch of salt, lots of freshly grated black pepper, the dried basil, red wine, sugar and a splash of water. Cover and cook on a low heat, stirring regularly, for about an hour.
    3. Cook your pasta of choice as per the packet instructions. When done, stir a handful of fresh rocket and the toasted pine nuts (if using) into each portion, then top with the fresh tomato sauce and a spoonful of grated Parmesan. Serve straight away on warmed plates. Simple; delicious!

    Make ahead

    You can make this sauce ahead of time and it'll keep (and get even better) for a day or two in the fridge.

    Freezing tip

    Make plenty of extra batches and freeze them individually. They make super quick weekday meals and are perfect for unexpected lunch guests!

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews (1)

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    A little watery but nice flavours. - 21 Jul 2015

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