Tomato and basil pasta sauce

(from Elyce123’s recipe box)

can be chilled in the fridge for up to 5 days, freeze for up to 3 months, or bottle and store in a cool, dark place (not the fridge) for 7-12 months

Source: delicious. September 2004

Serves 4 people

Categories: September

Ingredients

  • 1 kg ripe tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1-2 tbsp torn fresh basil leaves

Directions

  1. Heat the oil in a saucepan or flameproof casserole, add the garlic and cook for 1 minute, then add the tomatoes. Bring to a simmer and cook until you have a reduced, thick sauce. Pass through the large disc of a vegetable mill or a sieve. Season to taste, add the basil (if serving fresh) and, if you like, a knob of butter. To freeze or bottle, make larger quantities.

Email to a friend | Print this recipe | Back