Italian Tomato Pasta Sauce

Italian Tomato Pasta Sauce…It’s been almost 3 and 1/2 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

5 from 2 votes

Print

Italian Pasta Sauce

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 - 1/4 cup
• Salt to taste
• Red chili powder - 1 tsp
• Freshly cracked black pepper - 1/2 tsp
• Balsamic vinegar - 2 tsp

Instructions

1. Wash the tomatoes and make a cross section on the top using a sharp knife.
2. Heat water in a large pan and once the water comes to a boil, add the tomatoes in the boiling water.
3. Let them cook for 30-40 seconds.
4. Drain the water and let the tomatoes cool a bit.
5. Remove the skin of the tomatoes and cut them into halves.
6. Remove the seeds of the tomatoes.
7. Mash the tomatoes with your hands and add the torn basil leaves in the mashed tomatoes.
8. Keep aside.
9. Heat olive oil in a pan.
10. When the oil is hot, add garlic and fry for a few seconds.
11. Add onion and fry till they turn translucent.
12. Add the tomato and basil mixture in the pan.
13. Add tomato puree, salt, red chili powder, pepper and balsamic vinegar and cook for 15-20 minutes on low heat.
14. Remove the pan from heat and let the sauce cool for some time.
15. Transfer the sauce in the jar of a blender and blend it just once or twice.
16. 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.
17. Store in a clean jar in refrigerator for up to a week.
18. Use as required.