Yes, you absolutely need this tomato sauce for your pasta!
You may have made the pasta yourself. Or you may be using store bought ones. But your success depends on the other ingredients that surround the pasta.
If you have never tried making homemade pasta before, you must check this post. And you may just fall in love with the healthy varieties and possibilities! Adding all kinds of veggies like beetroot, carrot or spinach makes it look amazing too.
My secret to the flavour in tomato sauce for pasta!
Well, there is a secret weapon I use to increase the oomph of this sauce. And it is simply to char the tomatoes on low heat. When cool, peel off the skin and roughly chop or puree the tomatoes.
And to add fresh basil in multiple stages. Dried herbs will also do.
Read one and enjoy a delicious homemade pasta with this thick, rich, fragrant tomato sauce and enjoy!
When you have red bell peppers in abundance, roast some of them and add to the sauce after peeling off the charred skin. It will add colour and texture to the sauce. I had used this method years ago and was delighted when I saw a renowned Chef doing the same recently… but more on that in a separate post!
Rich Tomato Sauce for PastaCuisine: WesternDifficulty: Easy
This creamy and thick sauce is a must try. Charring the tomatoes gives a great flavour to the sauce.
Tomatoes, Washed, 4 numbers
Garlic pods, 4 numbers
Onion, Chopped, 1 number
Tomato puree, (From a can/ carton) 100 ml
Tomato sauce, 1 tablespoon
Tomato powder, (Good quality) 1 teaspoon
Salt, 1 teaspoon
Pepper, 1 teaspoon
Dry herbs Italian mix, 1 teaspoon
Cheddar cheese (Can substitute for any other) 2 tablespoons
- Char tomatoes on an open flame. Cool and remove the skin. Chop or puree coarsely.
- In pan, add 1 tbsp butter and fry 4 crushed garlic pods. Add onions and fry. Now the prepared tomatoes, the puree, tomato sauce and powder. Finally add 1 tsp each of salt, pepper and dry herbs.
- Let it all simmer, covered, for 10 minutes. It is then time to add a slurry of 1 tsp flour with water. Stir in the cheddar cheese.
- Cook on gentle heat till all the cheese blends into the sauce. Sprinkle some torn basil leaves. Cool. Refrigerate in an air tight box till needed. It will remain good for a week if stored in the coolest zone of your fridge,
- Keep the heat low so the sauce doesn’t burn and it retains the colours.