Tomato Pasta Sauce From Scratch Using Tinned Or Fresh Tomatoes
Adapted by Lorraine Elliott from an recipe by Monica Luppi
Preparation time: 10 minutes
Cooking time: 2 hours
Makes 3x400ml/14oz jars of sauce
- 800g/28ozs. tomatoes (chopped tinned or chopped fresh)
- 400ml/14flozs. water
- 2 large onions, peeled and cut into sixths or eighths
- 4 cloves garlic, peeled and sliced
- 3-4 anchovies
- 120g/4ozs. butter, cubed
- 1 teaspoon sugar
- Salt and pepper to taste
Step 1 - Preheat oven to 170C/340F and place the tomatoes, water, onions, garlic, anchovies and butter in a large baking tray. Roast for 2 hours stirring at the 1 hour mark. Season with sugar, salt and pepper. Keep chunky or blitz up once cooled.
Vegan Tomato Pasta Sauce
Preparation time: 10 minutes
Cooking time: 2 hours
Makes 3x400ml/14oz jars of sauce
- 800g/28ozs. tomatoes (tinned or fresh)
- 400ml/14flozs. water
- 2 large onions, peeled and cut into sixths or eighths
- 4 cloves garlic, peeled and sliced
- 2 teaspoons capers (rinsed)
- 2 teaspoons chilli flakes
- 120ml/4flozs. extra virgin olive oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup sliced black olives
Step 1 - Preheat oven to 170C/340F and place the tomatoes, onions, garlic, capers, chilli flakes and olive oil in a large baking tray. Roast for 2 hours stirring at the 1 hour mark. Season with sugar, salt and pepper. Keep chunky or blitz up once cooled. Add olives.