Shhhh, I have a guilty secret! I taste test so much when cooking that sometimes I don’t feel like eating when it comes to supper time! When that happens I make Tomato Pasta Sauce.
I love to create savoury dishes as they are all about the process. They take time and most dishes can be left to simmer and have the flavours develop over a long time. As I go along, I taste what I am cooking, and add whatever ingredient, spice or herb, that I think will go perfectly with what I have already cooked. I like this process of adding to a dish and thereby letting it evolve into something I want to serve. This of course means a lot of tasting goes into my cooking. I taste after every addition, which can be quite a lot of mouthfuls when I am making a casserole or stew. My favourite meal to cook has always been pasta. It is easy to do, and it should not take longer to make the sauce than it takes to boil the water and cook the pasta. I like to limit myself to 5 ingredients, that way the sauce has a concentrated flavour. In order to make a great pasta sauce you have to have a really good base. As the base to most of my pasta dishes I prefer a really tasty tomato sauce. And by this, I don’t mean ketchup! I mean a tomato sauce that you have let simmer for hours. This concept of a sauce simmering for hours is the mainstay of Italian cooking. It however does not suit my lifestyle during the week when I am ‘time poor’ and so I need something ready made that I can rely on; a good base in order to build a great sauce on. This recipe to me is ideal. You can make a huge batch on the weekends and then freeze it. If you have young children freeze it in an ice cube tray and then you only need to take one or two blocks out when making a quick pasta dish for them. I keep a few lock and go containers in the freezer and take them out as I need them. Adjust the seasoning to suit your palate, add a few more ingredients to the base, and hey presto, you have pasta!
Is there something you do while cooking supper that makes you not want to eat?
- 15mls olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 chilli, cut in half
- 800g tin whole tomatoes
- 15mls red wine vinegar
- 5mls Canderel Yellow 0%
- 5mls dried marjoram
- 5mls dried basil
- 5mls dried thyme
- Salt and freshly ground black pepper to season
- 125mls red wine
- Heat the oil in a pot and sauté the onions, garlic and chilli until the onions are soft
- Remove the chilli unless you like your meals with a bite
- Add the tomatoes, vinegar, Canderel Yellow 0%, and herbs
- Season to taste, reduce the heat, cover and simmer for 1 hour
- Do not break up the tomatoes
- Add the wine and leave the lid off and simmer for 1 hour
- Break up the tomatoes and adjust the seasoning
- Now you have a lot of sauce ready for use
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This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition.