Pasta Tomato Sauce That Can Be Frozen

This recipe for Pasta Tomato Sauce is featured in Lavender & Lime, the recipe book I wrote over 10 years ago. I wrote the recipe book as a way of sharing recipes with my family. My sister lives overseas and my cousins are in Johannesburg and London. I am the keeper of many a family recipe, and I cannot just pop over to cook with them. Cooking together as a family is so important and it is something I really miss. This pasta saice is perfect for making in bulk and freezing when needed. You can use an ice tray to freeze small portions to use for pasta for a child’s portion, or for adding some extra zing to a ragù sauce.

Pasta Tomato Sauce
Pasta Tomato Sauce

Pasta Tomato Sauce

Course: Main Course
Author: an original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 2 cloves garlic sliced
  • 800 g canned whole peeled tomatoes
  • 10 mls dried basil
  • Salt
  • Freshly ground black pepper
  • 125 mls red wine
  • A splash of red wine vinegar

Instructions

  • Heat the olive oil in a pan and fry the garlic.
  • As soon as you can smell the garlic add the tomatoes, basil, salt and pepper.
  • Add the wine and vinegar.
  • Simmer for at least an hour.
  • Using the back of a wooden spoon break apart the tomatoes.
  • Adjust the seasoning and serve.

Click on the links for conversions and notes.

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5 thoughts on “Pasta Tomato Sauce That Can Be Frozen

  1. Tee hee … it’s become a legend in our house; Alan made it once and added mint instead of basil … it was just too awful and we still tease him about it!

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