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    Whisk Affair » Recipes » International » Italian » Italian Tomato Pasta Sauce

    Published: Jul 16, 2015 | Last Updated On: Dec 28, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Italian Tomato Pasta Sauce

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    This Italian Tomato pasta sauce is one of the recipes which I make pretty often as kiddo is a Pasta buff and I like to keep the sauce handy, so whenever he wants to eat pasta, all I have to do is to boil the pasta and toss it in the sauce which is already in the refrigerator. So here is how to make a robust, full of flavours Tomato Pasta Sauce.

    Italian Tomato Pasta Sauce

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    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Italian Pasta Sauce

    Italian Pasta Sauce

    Make and keep this sauce ready and use it in your red sauce pasta whenever you want
    5 from 2 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 10 servings
    Calories: 81kcal
    Author: Neha Mathur

    Ingredients 

    • 1 kg Ripe red tomatoes
    • 4 tablespoon Olive oil
    • 2 tablespoon Garlic (Finely chopped)
    • 1 cup Onion (Finely chopped)
    • 8 – 10 leaves Fresh basil
    • ¼ cup Tomato Puree
    • Salt to taste
    • 1 teaspoon Red chili powder
    • ½ teaspoon Freshly cracked black pepper
    • 2 teaspoon Balsamic vinegar
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    Instructions

    • Wash the tomatoes and make a cross section on the top using a sharp knife.
    • Heat water in a large pan and once the water comes to a boil, add the tomatoes in the boiling water.
    • Let them cook for 30-40 seconds.
    • Drain the water and let the tomatoes cool a bit.
    • Remove the skin of the tomatoes and cut them into halves.
    • Remove the seeds of the tomatoes.
    • Mash the tomatoes with your hands and add the torn basil leaves in the mashed tomatoes.
    • Keep aside.
    • Heat olive oil in a pan.
    • When the oil is hot, add garlic and fry for a few seconds.
    • Add onion and fry till they turn translucent.
    • Add the tomato and basil mixture in the pan.
    • Add tomato puree, salt, red chili powder, pepper and balsamic vinegar and cook for 15-20 minutes on low heat.
    • Remove the pan from heat and let the sauce cool for some time.
    • Transfer the sauce in the jar of a blender and blend it just once or twice.
    • I like my sauce a little chunky so I do not blend it too much. If you like your smooth, blend the sauce till it is smooth.
    • Store in a clean jar in refrigerator for up to a week.
    • Use as required.

    Nutrition

    Calories: 81kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 974IU | Vitamin C: 16mg | Calcium: 21mg | Iron: 1mg
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      Recipe Rating




    1. ankita suman

      July 16, 2015 at 9:11 am

      5 stars
      Thank you for the wonderful recipes….can I use normal vinegar…we don’t get Balsamic vinegar here….please help..your photography is excellent…take care

      Reply
      • msnehamathur

        July 17, 2015 at 5:19 am

        Ankita, in that case skip using vinegar.

        Reply
    2. Ananya Tales

      July 16, 2015 at 11:30 pm

      Nice post…wil try it !

      Reply

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