The recipe is quite simple, the ingredients very ordinary, but I dare you to find any ready-made pasta sauce on the supermarket shelf that comes even close in taste.
Forget 50 Shades of Grey – give my 50 Variations on Tomato and Basil any day. I find the combination of these two flavours positively orgasmic. And there’s nothing that can make me quiver in anticipation in front of the stove like this taste explosion of a pasta sauce.
Homemade tomato pasta sauce
For the sauce
1 kg fresh tomatoes, peeled and quartered or 3 x 410 g cans peeled tomatoes, drained and quartered
1 onion, roughly chopped
1 carrot, peeled and chopped
1 celery stick, chopped
1 tablespoon freshly chopped parsley
7 fresh basil leaves
3 tablespoons olive oil
1 tablespoon brown sugar
salt and freshly ground black pepper to taste
500 g spaghetti, linguine, fettuccine or tagliatelle (freshly made is even better)
freshly grated parmesan cheese
This is how you do it
Place all the ingredients for the sauce, except the salt, in a saucepan. Cover and bring to the boil, then leave to simmer for 30 minutes. Remove the lid and simmer for a further 20 minutes until most of the liquid has evaporated.
Remove the saucepan from the heat and process the sauce with a hand blender or in a food processor until smooth. Season with salt and pepper to taste.
Prepare the pasta according to the instructions on the packet and serve with the sauce and freshly grated parmesan.