Fresh tomato sauce

Fresh tomato sauce

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This sauce can be used as a base for many pasta dishes with various ingredients added, such as mushrooms, shellfish, tuna and salami.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1/2 stalk celery
1 small onion, finely chopped
1 garlic clove, crushed
1kg ripe tomatoes, cut into chunks
2 tablespoons tomato paste
1/2 teaspoon salt
freshly ground pepper
1 bay leaf
2 tablespoons chopped fresh herbs such as parsley, oregano, basil

Method

  1. Heat the oil in a large saucepan, add the celery, onion and garlic, and sauté lightly. Add the tomatoes and the tomato paste. Season with the salt and pepper and simmer gently for about 45 minutes. Add the bay leaf and herbs. Cook for a further 10 minutes. Rub through a coarse sieve. This is enough sauce for 500 g pasta.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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