A must-know tomato pasta sauce recipe. The better the quality of your ingredients the better this basic dish will be.
Ingredients
- 2 red onions, finely chopped
- 2 sticks of celery, finely chopped
- 2 carrots, finely chopped
- 1 tsp salt
- 6 cloves of garlic, finely chopped
- 4 x 400g tins of plum tomatoes
- 1/4 bunch of fresh basil leaves, finely chopped
- 2 red onions, finely chopped
- 2 sticks of celery, finely chopped
- 2 carrots, finely chopped
- 1 tsp salt
- 6 cloves of garlic, finely chopped
- 4 x 400g tins of plum tomatoes
- 1/4 bunch of fresh basil leaves, finely chopped
Make your soffrito (the softened vegetable base of your sauce).
Pop 1 tbsp of oil in a large saucepan and add your onions, carrot and celery with 1 tsp salt. Let them sweat and soften for 10 minutes. Add your garlic and continue to soften on low-medium heat for a further 5 minutes until your veggies turn translucent.
Squeeze in your tinned plum tomatoes and let them blip away for 10-15 minutes until thickened and reduced.
Season generously with white pepper and more salt if needed and finish by folding through some freshly torn basil.
You can us this as a base to many other sauces or simply serve with pasta!