This is a nice, simple pasta sauce that is pretty easy to whip up. Molly needed to cook dinner for Food Tech and this was one of the recipes we came up with. We needed a dairy free pasta sauce to add to her repertoire. The sun dried tomatoes add a real depth. We then grated Violife Parmesan on top!
Free From: Dairy, Egg, Soya
1 tin chopped plum tomatoes
6 fresh tomatoes
1 finely chopped onion
4 large cloves minced garlic
4 tablespoon chopped fresh basil
4 tablespoons chopped sun dried tomatoes
Boil a kettle full of water, put the fresh tomatoes in a bowl and cover them with the boiling water. Wait 3 minutes and poke with a sharp knife. The skin should ripple away. Drain and peel the tomatoes. Roughly chop them up. Put to one side.
Heat a couple of tablespoons of olive oil in a fry pan and add the onions. Fry until just translucent.
Add the garlic to the onions for a minute or two. It’s important not to burn the garlic as it goes very bitter.
Add the tinned, fresh tomatoes and sun dried tomatoes.
Heat until simmering. Now add in the fresh basil, salt and pepper.
Leave to simmer gently for 30-40 minutes.
Taste and adjust seasoning as needed.
Like most sauces the flavours develop over time so if you can, its better left to cool, then reheated til piping hot.
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