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 sauce 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
- 15 mls olive oil
- 2 cloves garlic sliced
- 1 x 800 g canned whole peeled tomatoes
- 10 mls dried basil
- salt and freshly ground black pepper to season
- 125 mls red wine
- A splash of red wine vinegar
- 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.
I use this recipe as a base for many others. Not only for spaghetti but for lasagne bakes as well. And when I want to create something with aubergines. Or even just to jazz up some minced beef. The great thing is that the recipe is versatile and can take on extras, such as olives and capers. I have even used this for octopus. Try a meaty fish with this sauce for added flavour.