Fresh Tomato and Basil Sauce
Plum tomatoes or full-flavoured summer tomatoes are best for this recipe, but you can also use tinned tomatoes.
Ingredients
Serves: 4
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 1 garlic clove, chopped
- 1 kg tomatoes, skinned, seeded and chopped
- 150ml red wine or vegetable stock (reduced-salt if possible)
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon sugar
- pepper to taste
- 8–10 sprigs fresh basil, shredded, to garnish (optional)
- 4 tablespoons freshly grated Parmesan cheese (optional)
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Heat the oil in a large saucepan. Add the onion and cook gently, stirring occasionally, for 5 minutes or until softened but not browned. Stir in the garlic and cook for an additional minute.
- Add the tomatoes, wine or stock and basil. Cook over medium heat for 20–30 minutes or until the sauce is thick.
- Puree the sauce in a blender or food processor until smooth, then pass it through a fine sieve if a particularly smooth result is required.
- Add the sugar to balance the acidity of the tomatoes. Stir in pepper to season and reheat the sauce.
- Use the sauce as required. Or, if desired, pour it over freshly cooked pasta, toss well and top with shredded basil and freshly grated or shaved Parmesan cheese, if desired.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
Something else. Add 1 Red Capsicum - diced to recipe for more flavour - 30 Sep 2009
This sauce is like GOLD in my cooking repertoire...used for pasta sauces and divine pizza margherita. - 30 Dec 2008
Great sauce did as said , Went great with crumbed chicken breast, Thanks - 24 Sep 2015