SUGo Di Pomodoro Fresco – Tomato Pasta Sauce – Marinara Sauce

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I love this basic, slow cooked tomato sauce with my pasta. A simple yet so flavourful. Sometimes the simple ones taste the best. I feel LESS guilty eating this than having Béchamel Sauce. I have had this a lot of times but one of the best ones that i had was in a Trattoria in London. Hot fresh tomato sauce generously ladled over Spaghetti and topped with Fresh Basil.  The cold weather outside made it more a hearty meal.  And from that day, i can’t have it any other way. 

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And what do i make when the tomato is 10/-kg :) Buy and make The sauce and store it. It makes life so much more easier. On weeknights or when you are in no mood to cook, just boil pasta and ladle the sauce on top and enjoy the flavourful dish. I can assure you, you won’t  be disappointed. 

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Ingredients 

1.5 kilos – Plum tomatoes, red in colour

1/2 cup – Olive oil

1 no – Onion , medium sized

6 to 7 cloves – Garlic

Salt to taste

1 tbsp – Freshly ground pepper

1 no. – Bay leaf

Handful of basil leaves

  

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Method

In a huge vessel boil some water and immerse the tomatoes in them. Boil it for 5 mins. The tomato skin will start cracking. Remove it and set aside. Repeat this method for all the tomatoes. Peel off the skin and deseed them. Take 4 to 5 tomatoes and blend them into smooth puree. With the remaining tomatoes chop them into small chunks.

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In a deep pan, heat the oil. Add the bay leaf to it. Add garlic slices and finely chopped onion to it. Let the onion soften completely. Do not brown the onions. Add the prepared tomatoes to it, both chopped and pureed. Saute for couple of minutes. Cover the pan with a lid and cook it for 1/2 hour. 

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Mash the tomatoes using a masher or a fork. Break down all the tomato chunks. Cover and cook for an hour. Keep stirring it occasionally and mashing it occasionally. Cook it till it reaches a sauce consitency. Add salt and pepper to taste. Cooking it slow and for long gives it a much richer and deeper taste. Tear the basil leaves and mix it to the sauce. Cool it down completely before refrigerating. 

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Serve on Pasta

Cook the pasta to al dente, heat up the sauce (tomato sauce) and pour it over the pasta. Roast some pinenuts and toss them over the sauce. Tear some fresh basil leaves, drizzle some olive oil and grind some pepper over it and enjoy. This is the most simple, basic, authentic and comforting dish.

Enjoy it with a glass of wine. Saluti!!

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5 thoughts on “SUGo Di Pomodoro Fresco – Tomato Pasta Sauce – Marinara Sauce

  1. You are one of the best photographers the Indian blogging industry has got. I have many a times thought of coming and commenting but I feel like kicking my lazy bones. But there are other qualities which appeal even more is your work speaks, there are no frills, there is no screaming need for networking and most of all its real.

    Best Regards!!

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