Prep Time: 15 mins
Cook Time: 30 mins
Ross Tomatoes, Sapunars Produce, Mt. Buffalo Olives, KNM Berries and Pasta Adele
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Medium Red Onion Chopped
- 1 Kilo Prepared Ripe Tomatoes
- Sea Salt to taste
- 1 Bunch (About 10 Leaves) Fresh Basil,
- Fresh/Dried Oregano(optional)
Bring a pot of water to a boil.
To prepare the tomatoes, cut into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to loosen
Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
Use a small, sharp knife, and peel off the skins and cut in half.
Cut out the small core and then scoop out seeds if you wish.
Chop tomatoes in quarters.
In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
Add the tomatoes, and simmer for about 20 minutes or until the sauce has thickened. Add the chopped basil and cook for a further 5 minutes.
Stir in the oregano, and top your favorite cooked pasta. Suitable for 375-400 gms dried pasta. Serves around 4..
This sauce is also great pureed when cold and used for pizza sauce..Can be frozen in small containers or put in sterilized jars and preserved by hot water bath for 20 mins and will keep for 12 months.