I know, I know, it has been a while now, since I posted something new! Work has gotten me tied up for the last few months. But from now on ill be posting something new regularly. …I promise.. “wink wink.
Now, who does not love a tasty Tomato Sauce? I bet none!
I have tried a lot of recipes on how to prepare a tasty tomato sauce and each time I still come back to this one!
Flash back a few months ago, my Sister, my mum’s best friend with her 2 lovely adorable children and I all gathered at my Mum’s for a weekend. We joked around, made fun of each other, talked and laughed out loud with my mother, being the funniest one in the family, telling us all the new jokes in town! It was such a lovely experience.
Time passed by very quickly and soon it was time for dinner yet we hadn’t decided on what to cook. My sister suggested Pasta, since it is quick and easy. Then it hit on me that I have this mouth-watering Tomato Sauce Recipe, which I am sure, is the best I have ever tested so far.
After checking on what my mum had in the refrigerator, I just noticed she had all the ingredients I needed.
This Recipe is simple and quick to prepare, yet its taste will leave you wanting more and more of it.
I am more than glad to share it with you.
Enjoy and thank me later.
3 large fresh tomatoes
A hand full of fresh cherry tomatoes, washed and halved
2 cans of diced tomatoes
½ cup extra virgin olive oil
1 small onion, finely chopped
1 teaspoon of fresh ginger-garlic paste
½ teaspoon crushed red pepper flakes or fresh cracked pepper (optional)
½ teaspoon brown sugar
2-3 bay leaves (for a nice exotic aroma)
A bunch of fresh basil ribbons
Salt and freshly grounded pepper to taste
In a saucepan, boil 4 cups of water and put the whole tomatoes in the boiling water for a minute then remove and immediately dip them in cold-iced water to stop them from further cooking. Peel their skin off, coarsely chop and blend to desired consistency
In a heavy saucepan, heat olive oil on medium-low heat and fry chopped onions till translucent, add ginger-garlic paste and fry till soft and aromatic
First add canned tomatoes and the bay leaves and simmer on low heat for about 30 minutes stirring occasionally with a wooden spoon
Later on, add the blended tomatoes, cherry tomatoes, sugar, red pepper flakes/fresh cracked pepper and let the mixture simmer on low heat for another 20 minutes
Season with salt, pepper and fresh basil leaves
Serve with pasta or as a side sauce
This tomato sauce can be stored in the refrigerator for a week or deep frozen for future use
Drizzle the tomato sauce with a spoon of olive oil before serving.