Tomato sauce for pasta

Italian tomato sauce used in spaghetti and other pasta dishes is made at home with fresh ingredients. Onion, Garlic and celery are sweated and then fresh red roma tomato is diced and added with various Italian spices. Then it is left to stew for half an hour on a low flame.

The taste of this sauce is incredible.

Have it with spaghetti  or any pasta of your choice.

My kids love taking pasta to school and this red sauce comes in very handy. Just make in advance and freeze in portions. The night before thaw one portion in the fridge and presto - red sauce for pasta is ready for the morning rush! All you have to do is boil your pasta and add it to the thawed, boiled tomato sauce. Sprinkle some cheese and you are ready to pack lunch!

Also try this sauce with grilled vegetables.

Ingredients:

Onion - 1 large 

Garlic - 2 tbsp
Celery - 3 or 4 stalks

Tomato - 8 large (1kg)

Tomato ketchup - 1 tbsp

Salt
Pepper - 1 tsp
Rosemary - 1 pinch (opt)
Thyme - 1/2 tsp

Chili flakes - 1 tsp
Sugar - 1 tsp
Olive oil - 3 tbsp

Method:
Chop the onion, garlic and celery finely.

Heat the olive oil in a thick bottomed vessel. Add the onion, garlic, celery and saute on a low flame.

Chop the tomato.

(Some people prefer to blanch the tomatoes and remove the skin before chopping / pureeing)

When the onion becomes transparent (not brown or golden) add the tomato.

Mix well and add the salt, pepper, red chilli flakes and thyme. Add the rosemary, if using, now.

Mix well and add 1 tsp sugar.

Add the tomato ketchup.

Mix well and cook on low flame for approximately 15 minutes.

Then purée the mixture.

Cool to room temperature and store in portions. Freeze in portions, if you desire.

This sauce can be used in pastas, pizzas and in ratatouille.

Serve with spaghetti / any pasta topped with cheese.

Spaghetti with tofu balls

Aubergine roll with Tomato sauce