So I have made my own tomato sauce for pasta for a few years now as I used it to try and help facilitate me losing weight after Ra-Ra was born. I decided to try a recipe from the Co-Op magazine and 00Steve reviewed it against my own recipe, I will note down at the end of the post what I do for my own recipe.
So 00Steve is a self confessed pasta fiend and would happily live off pasta in its varying forms for the rest of his life. This titled in the magazine as “one pot spaghetti pomodoro” and it definitely is a one pot recipe. The ingredients needed are as follows:
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 2x 225g packs piccolo tomatoes, chopped
- 600ml vegetable stock
- 2 tbsp semi skimmed milk
- fresh basil torn
- 150g spaghetti
- 1/2 x 125g ball fresh mozzarella
Now I used dried basil and parmesan (oh and I added some chilli powder) as that is what I had but no biggie. You could also use gluten free stock and pasta or even non diary milk and cheese to make it vegan – do you need special pasta when you are vegan? Responses on a postcard just kidding but seriously let me know in the comments.
You heat the oil in a wide pan and fry the garlic for 1-2 minutes. Then add the tomatoes , stock, milk and most of the basil. Season well with black pepper and bring to the boil. Add the spaghetti and simmer for 12 minutes or until the pasta is cooked. To serve, sprinkle over the basil and chopped mozzarella.
That’s it! It is really pretty simple but for us ostomates the skins aren’t always friendly, so I just picked them out as I went along which was a bit annoying. But it was tasty although 00Steve said he preferred my own recipe for tomato sauce, but he said as long as I put less garlic in (heathen!) he would happily eat this one again.
As promised this is my personal recipe but just the basic notes as it isn’t hard! You need:
- about 1kg of tomatoes
- roasted peppers (jarred kind)
- 2/3 shallots
- garlic clove
- tomato puree
- cayenne pepper
Score a cross in the bottom of the tomatoes and place in a large bowl and cover with boiling water and some salt. Whilst the tomatoes skins are slowly starting to peel, chop the shallots into small pieces and pop into a pan. Dice the peppers depending on size determines how many you use, crush the garlic and pop both into the pan. Start to gently fry the vegetables I use a small amount of oil from the pepper jar. Remove from the heat once softened. Back to the tomatoes – peel the skin and de-seed if you prefer, dice up the flesh and add to the pan. Stir and turn the heat down low, add a small amount of salted water (I use the water from the pasta) and repeat that until its your preferred consistency. I add the spices and puree to taste and mix in the pasta and voila!
Please let me know if you try either recipe or if you have your own version!