Slow Cooked Fresh Tomato Pasta Sauce

    Slow Cooked Fresh Tomato Pasta Sauce


    18 people made this

    This is a slow cooked vegetarian pasta sauce with tons of vegetables. You can substitute for the butter and leave out the ricotta for a vegan sauce.

    Serves: 12 

    • 18 roma tomatoes
    • 2 (185g) tins tomato paste
    • 2 cups (500ml) water
    • 125g butter
    • 4 cloves garlic, minced
    • 5 bay leaves
    • 1 large white onion, chopped
    • 1 large zucchini, chopped
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 220g fresh mushrooms, sliced
    • 2 tablespoons dried oregano
    • 1 tablespoon Italian herbs
    • 2 teaspoons chilli powder
    • 1/4 cup brown sugar
    • 400g ricotta cheese

    Preparation:30min  ›  Cook:6hours30min  ›  Ready in:7hours 

    1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups (500ml) water. Cover and simmer on low heat.
    2. Meanwhile, melt butter in a large frypan over medium heat. Saute garlic and bay leaves for 1 minute then stir in onions; saute until onions are translucent. Stir in zucchini, green and red capsicum and mushrooms. Slowly cook and stir for 5 to 7 minutes.
    3. Stir vegetables into tomato sauce and add oregano, Italian herbs, chilli powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

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