The tomatoes don’t need to be pretty, I often use seconds, their flavour is fab and I just cut off any nasty bits!
If you have lots of tomatoes, consider roasting them all, making the sauce and then freezing it in zip lock bags, labelled of course, until you need a fast dinner. Alternatively, sterilise jars and lids, bring the sauce up to the boil in a pan and then pour, carefully, into the jars and seal.
If you don’t have fresh paprika, don’t worry, capsicum works too or just do tomato sauce.
Makes 1-1.2 litres of sauce. 200mls will cover 400g dried pasta.
2kg ripe tomatoes, halved and cores removed
2 red paprika, halved, cored and cut into 5cm pieces
3 cloves garlic, sliced
a few basil leaves
1 tablespoon caster sugar
salt and pepper
olive oil to drizzle
1-2 tablespoons balsamic vinegar
Preheat the oven to…
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