Italian Tomato Pasta Sauce

Italian Tomato Pasta Sauce…It’s been almost 3 and ½ years of blogging journey for me and I am very thankful to god to give me this opportunity to learn and improve myself every single day. I used to cook a lot before I started to blog and have many recipes jotted down in my diary from the no blogging days. A few of the recipes are a regular in my house since quite a few years. 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. Although I make this sauce pretty often, It some how never made up to the blog in all these years. So today when I made the fresh batch, I made it a point to click a few pictures and share this recipe with you all. So here is how to make a robust, full of flavours and  chunky Italian Tomato Pasta Sauce.

Recipe to make Italian Tomato Pasta Sauce

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Italian Pasta Sauce

5 from 2 votes

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Course: Sauce

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Author: Neha Mathur

Ingredients 

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

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.

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