I’ve always longed to recreate that fresh tomato sauce that you get in Italian restaurants.
When looking through various recipes over the years, a lot of them call for a jar or carton of tomato passata. Honestly, they just didn’t do it for me at all – all these recipes just tasted of concentrated tomato flavouring, they weren’t light and fresh.
After many trials and errors, I eventually acquired this recipe from my better half, James.
Now, this recipe does call for a NutriBullet, or a similar smoothie blender. I say this because I don’t peel the skins on the tomatoes for this sauce, as the NutriBullet annihilates all of them to form one lovely sauce. I tried it in a food processor and it didn’t work, so if you just have a normal processor, or a stick blender, then you’ll have to plunge the tomatoes into boiling water first to peel the skin off.
Makes enough to coat 2 servings of pasta
- 1 tbsp olive oil
- 1 onion
- 3 large garlic cloves
- 250g vine-ripened tomatoes (yes, they do have to be vine ripened)
- small handful basil leaves
- NutriBullet/stick blender/food processor
- Heat the olive oil in a medium frying pan on a low to medium heat and finely dice the onion.
- Add the onion to the pan and crush the garlic cloves into the pan. Stir every now and again until the onion has softened.
- Dice the tomatoes into medium-sized chunks and add to the pan along with a splash of water. Season with a good sprinkling of salt to draw the moisture out then reduce on a medium heat for about 10 minutes.
- Once reduced, roughly chop the basil and add to the pan. Stir for a couple of minutes and then decant the sauce into a bowl to cool for 15 minutes.
- Once the sauce has cooled, add the sauce to the NutriBullet and blitz until smooth. *DISCLAIMER* If you add the sauce to the NutriBullet when it is hot, you will create a vacuum inside the container because the steam has no where to escape. This will then either make it impossible to unscrew the lid, or it will just explode – trust me, I’ve been there.
- When you wish to use your sauce, simply heat in the frying pan until hot and finish with a drizzle of olive oil.