Recipes
Fresh tomato sauce
The plum tomatoes add sweetness and have a firm texture, so they keep their shape well when cooked – perfect for chunky sauces
The plum tomatoes add sweetness and have a firm texture, so they keep their shape well when cooked – perfect for chunky sauces
(10 votes)
Cook: 1 Hour
Serves: 6
Price: 66p per serving
Nutritional Information
Each 144g serving contains
Energy
389kj
93kcal
389kj
93kcal
5%
Fat
6.1g
6.1g
Med
9%
9%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
7.4g
7.4g
Med
8%
8%
Salt
1.0g
1.0g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
270kj/65kcal
Typical energy values per 100g:
270kj/65kcal
Ingredients
Parmesan shavings
Basil leaves
800g large vine-ripened tomatoes
3 tbsp olive oil
1 large onion (chopped)
1 garlic clove (chopped)
1 tsp sugar
2 tbsp tomato purée
4 basil leaves (shredded)
220g pack Extra Special Baby Plum Tomatoes
Cooked pasta
Method
1
Bring a large pan of water to the boil. Make a small cut in the skin of each of the large tomatoes and put in the water. Turn off the heat, leave for 20-30 seconds, then tip into a colander. Rinse well under cold water. Peel off the skins and roughly chop the tomatoes.
2
Heat 2 tbsp of the oil in a pan, add the onion and cook over a low heat until softened. Add the garlic and cook for another minute.
3
Add the chopped, peeled large tomatoes, stir, then add the sugar and tomato purée. Heat until simmering, then cook over a low heat for 30 minutes, stirring often, until you have a thick sauce. Add a splash of water if it thickens too quickly.
4
Heat the remaining 1 tbsp oil in a non-stick frying pan, add the baby plum tomatoes, and cook over a medium heat until they start to soften and burst. Add to the sauce with the shredded basil and simmer for a few more minutes.
5
Stir into pasta and serve topped with the Parmesan and torn basil.