So whenever I make pasta sauce at home, it is always in lock, stock and barrel proportions!
A very simple and delicious recipe. The best part about this sauce is that without adding any cream or béchamel sauce, it still ends up tasting rich and creamy! You have to read the recipe to know that secret.
This is definitely one of the tastiest Pasta Sauce recipes, and my Mum-in-Law taught me this.
I hope you enjoy making this and feasting on it as much as we do.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 1 Hour approx 4 portions (for pasta lovers with a good appetite) |
INGREDIENTS Olive Oil Tomatoes Onions Capsicum Carrot Garlic Tomato Purée Oregano Parsley Basil Red Chilli Powder Milk Corn flour Sugar Salt Olives | QUANTITY 4 tbsp 1.5 kg, ripe and red 2 medium, chopped 1 medium, chopped 1 large, chopped 5 - 6 large cloves, finely chopped 100 gms (tetra pack) 1.5 tbsp, dried 1.5 tbsp, dried 1.5 tbsp, dried 1 tsp 150 ml, cold 1.5 tbsp 1 tbsp to taste optional |
Wash the tomatoes and make a slit at the smooth side. In a large casserole, add these tomatoes and enough water and allow them to boil for at least 15 - 20 minutes.
Drain the water and allow them to cool.
Once the tomatoes have cooled down, cut them into half and in a blender purée them. Pass the tomato purée through a strainer.
Chilli flakes, dry basil leaves, dry oregano, dry parsley, tomato purée(tetra pack) , chopped vegetables, freshly made tomato purée and milk mixed with corn flour.
Add the tomato purée to the casserole and stir well. Allow the purée to cook for 2 - 3 minutes till it leaves a little oil.
Cover and allow to cook for 10 - 15 minutes on a low flame.
Be careful as the tomato purée, once it starts boiling, tends to jump.
MY NOTES
This sauce can also be had as a salsa dip, lasagna sauce or pizza sauce. Variations can be made by adding chicken or meatballs to this.