Ievery kitchen there are some basic recipes we can whip out in a few minutes. You know those nights when you’re just so exhausted, you can’t be bothered whipping up a storm?
Well this basic tomato sauce is a one pot dinner that can be ready in 20 minutes.
It’s one I always make in a large batches and freeze in individual glass jars. If I have a crazy day I simply pull it out of the freezer in the morning, and all I need to do when I get home is boil the pasta. Dinner is ready in 10 minutes.
I’ve made some variations to the traditional napoli sauce my mum taught me when I was a kid. I pack some extra vegetables to create a nourishing sauce and it makes it much creamier. I hope you love it as much as my family does.
A bottle of tomato passata or 2 cans of fresh tomato
1 white onion
1 large carrot
Handful of basil leaves
Two tablespoons olive oil
Dice the onion in small pieces. In a medium saucepan saute onion with two tablespoons of olive oil. Cook until the onion start to brown.
Slice carrots and zucchini into small pieces and toss into the saucepan and allow to brown and soften – about four minutes should be enough.
Add the bottle of passata and a handful of fresh basil leaves.
Cook on medium heat for about 20 minutes. I’m a huge fan of tasting as I go and encourage you to do the same. At the 20 minute mark taste for salt and make sure the tomato has a rich flavour.
Once cooked blend thoroughly until you have created a smooth creamy sauce.
Mix with your favourite pasta and top with your favourite Parmesan – dairy or vegan.
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