I’m very puzzled by people buying commercial pasta sauces. They are mostly very bad indeed and whilst I realise that the pace of life is such that sometimes for ease we’ll cheat, I just could not bring myself to open a jar of vomitous gunk.
As all recipes do, this sauce has evolved over time and my latest version recently received a satisfyingly good reception.
TIP I love using Sainsbury’s tinned cherry tomatoes. Make double and freeze the rest. Omit the chilli if heat is not your thing.
Serves 6
2 tins of tomatoes
500gr passata
1 large glass of red wine
4 large cloves of garlic, peeled
1 tsp chilli flakes
1 flat tbs of white sugar
1tsp of sea salt
6tbs olive oil
Heat the olive in a medium sized saucepan. Lower the heat and fry the garlic for a minute and a half and then set aside. Pour in the tomatoes, passata and wine and sprinkle in the chilli, salt and sugar and simmer on a low heat for an hour, stirring from time to time.
Leave a Reply