Rich tomato pasta sauce. All photographs: Felicity Cloake for the Guardian. Hazan's sauce is overwhelmingly rich – perfect for serving over a couple of ravioli perhaps, but a bit much I'm inclined to agree: though Locatelli's sauce is delicious, it lacks the body and richness of some of the others. Tomato-based pasta sauces—both homemade and jarred—are generally pretty healthy and have fewer calories than creamy pasta sauces.
This is the first recipe I've made for my website after being away for almost a month, firstly on the annual RecipeTin Family trip to Japan, followed shortly thereafter by a trip with friends to New Zealand. You would think that she who sulked so mightily when. Every tomato-based pasta sauce recipe you could want, from Bolognaise to marinara!
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All photographs: Felicity Cloake for the Guardian. Hazan's sauce is overwhelmingly rich – perfect for serving over a couple of ravioli perhaps, but a bit much I'm inclined to agree: though Locatelli's sauce is delicious, it lacks the body and richness of some of the others. Tomato-based pasta sauces—both homemade and jarred—are generally pretty healthy and have fewer calories than creamy pasta sauces.
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Ingredients Rich tomato pasta sauce:
- You need 2 boxes of tomato passata (1kg).
- You need 2 of medium/large onions.
- Require 5 cloves of garlic.
- Need 6 sundried tomatoes (from a jar in oil).
- You need 1 bottle red wine (75cl).
- Require for Oil to fry (rapeseed/sunflower).
- Need for Dried wild mushrooms (optional).
- Prepare for Oregano (fresh or dried).
- Prepare for Basil (fresh or dried).
- Give of Salt/pepper.
It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. Extra sauce freezes well for future pasta dishes. I make a sauce close to this but without the chicken granuals (and with pork & beef), and since I was using this to make chicken cacciatore, I was like "bonus"!
Rich tomato pasta sauce instructions:
- Peel the garlic cloves and the onions. Roughly chop and add to a food processor. Blitz until finely chopped.
- Add the onion/garlic mix to a pan, add some oil from the frying oil, and pour in some oil from the sun-dried tomato jar for extra flavour. Fry the mixture with a lid on the pan for ten minutes..
- When the mixture is soft, finely chop and add the sun-dried tomatoes. Add the dried wild mushrooms if using..
- Pour in the passata and the wine. Add the herbs, a teaspoon of each of you are using dried, or a good pinch of each if using fresh. Season with salt and pepper..
- Stir well, and put a lid on the pan with a corner open to reduce the liquid slightly. Simmer gently for two hours, making sure that you stir regularly..
- Remove from the heat and serve with your chosen dish.
Tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it's the stuff of memories. This is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. Homemade tomato sauce is one zillion percent better than the jarred stuff, and yes, that is an accurate percentage point. With numbers like that and recipes like these, why wouldn't you make your own? Here, everything you need to turn peak produce or the canned stuff into delicious tomato sauces to.
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