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Sandhya's Kitchen

14th August 2014

Home made Tomato Pasta Sauce

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We love Italian food !! It has very much become a staple diet. Pasta is something that we have atleast once a week, if not twice !! The days that have a buzy 7.30 am to 6 pm , I am sure to stir up the sauce into pasta that day. But we definitely do not stick to our monotonous flavours.. Its not just Creamy Tomato Sauce or White sauce always.. We do have a Chinese version , thats my favourite 😉 . Coriander Pesto Sauce  – thats Hari’s favourite !! And more…

Can you believe I got my mom to like the Pasta genre . She was quite an antipasti.. until I made one for her when she visited me years before.. Amma like it butter laddened and loads of vegetable finely chopped with a dash of salt, pepper and chopped jalapenos. Its definitely history!!!

A few days back ,when I chanced upon a visit to the Indian grocer , I found Vine tomatoes dearth cheap.. 64p a kilo when our super market giants like Tesco’s to M&S sell them for 1.8£ to 3£. I could not hold myself back and brought bags:) Well thats the Indian heart in me or the chef in me, I decided to make something and stack it for the cold wintery days yet to come..

 
That was one buzy day !! And it had to be pasta for dinner ! Yaaay !! exclaims my lil miss bumblebee.. She loves her pasta loaded with butter and cheese. While making ours, I opened a bottle of Lloyds Grosman Tomato Basil sauce and it Occured in my mind.
Pasta Sauce it is !! I had to make mine to use up the tomatoes . And what else?? I made a Curry Paste that will come handy when my guests come around.

I googled to understand the making of passata and then the sauce. Tarla Dalal’s recipe came quite handy and I have altered the ingredients and proportions to suit our taste.

HOMEMADE TOMATO PASTA SAUCE

————————————————————————————————————
 PREP
TIME        COOK TIME
         TOTAL TIME
 10 Min             30 Min            40 Min
————————————————————————————————————–
 Shelf Life : Under a week Refrigerated.
Adapted from : Tarla Dalal’s Tomato Sauce
INGREDIENTS:
5     
Large
Vine Tomatoes  
1
Bay leaf
2
Dried Red Chillies
10-12
Shallot
Onions
2
Cloves of Garlic
½
Green
Pepper , deseeded
2 tsp
Tomato Puree
2 Tbsp.
Tomato
Ketchup
1 Tsp
Dried Basil
1 Tsp
Dried
Oregano
2 Tbsp.
Olive Oil
Salt
to Taste
——————————————————————————————————-

DIRECTIONS:

  • Blanch the tomatoes in a large pot of boiling
    water. Once it cools down, peel the skin, deseed the tomatoes and chop
    them into fine pieces.
  • Finely chop onions, pepper and mince the
    garlic.
  • Heat oil in a broad pan and add bay leaf and dried
    red chillies. Sauté for about 30 seconds. Throw the onions, garlic and
    pepper ,all at once and sauté them for a 3-4 minutes , until the onions
    are soft .
  • Pop in the chopped tomato and let the pulp
    simmer in for at least 10 – 12 minutes, until the sauce reduces. 
  • Add in Tomato Puree, Tomato Ketchup, Dried
    herbs and the about 1tsp of salt and cook for another 10 minutes. Once
    the desired consistency is achieved, switch off the gas and move the
    sauce pan on a hot stand, letting it cool down.
  • Refrigerate and use as may desired.
————————————————————————————————————— 

TO WHIP A TOMATO PASTA

  • Boil a pot of hot water and drop in the pasta to be cooked along with a tsp of oil and a pinch of salt.. Cook, according to the intructions of the packet upto Aldente.Drain the pasta and let cool down by passing it under running tap water. Set it aside.
  • Heat a tsp of Olive oil and add 2 tsp of the pasta sauce. Saute for about 1 minute and add the cooked pasta . Adjust your seasoning accordingly like adding more salt , pepper , pepper flakes if desired . Grate some cheese and enjoy it warm.
  • If you like fry veggies like carrots and peas and add it before adding pasta sauce.

———————————————————————————————-
NOTES:

 
 
The
original recipe calls for adding 1/4 a cup of ketchup. I have tried it in my
first batch and found it sweetening my sauce. Hence I have omitted the sugar
called for as well.
The
recipe also calls for removing the bay leaf, peppercorns and green peppers.
But I like to retain them in my jar to retain the flavours.

 

HOMEMADE TOMATO PASTA SAUCE

5 from 27 votes
Print Pin Rate
Author: Sandhya Hariharan

Ingredients

  • 5 Large Vine Tomatoes
  • 1 Bay leaf
  • 2 Dried Red Chillies
  • 10-12 Shallot Onions
  • 2 Cloves of Garlic
  • ½ Green Pepper deseeded
  • 2 tsp Tomato Puree
  • 2 Tbsp. Tomato Ketchup
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 2 Tbsp. Olive Oil
  • Salt to Taste

Instructions

  • Blanch the tomatoes in a large pot of boiling water. Once it cools down, peel the skin, deseed the tomatoes and chop them into fine pieces.
  • Finely chop onions, pepper and mince the garlic.
  • Heat oil in a broad pan and add bay leaf and dried red chillies. Sauté for about 30 seconds. Throw the onions, garlic and pepper ,all at once and sauté them for a 3-4 minutes , until the onions are soft .
  • Pop in the chopped tomato and let the pulp simmer in for at least 10 - 12 minutes, until the sauce reduces.
  • Add in Tomato Puree, Tomato Ketchup, Dried herbs and the about 1tsp of salt and cook for another 10 minutes. Once the desired consistency is achieved, switch off the gas and move the sauce pan on a hot stand, letting it cool down.
  • Refrigerate and use as may desired.

TO WHIP A TOMATO PASTA

  • Boil a pot of hot water and drop in the pasta to be cooked along with a tsp of oil and a pinch of salt.. Cook, according to the intructions of the packet upto Aldente.Drain the pasta and let cool down by passing it under running tap water. Set it aside.
  • Heat a tsp of Olive oil and add 2 tsp of the pasta sauce. Saute for about 1 minute and add the cooked pasta . Adjust your seasoning accordingly like adding more salt , pepper , pepper flakes if desired . Grate some cheese and enjoy it warm.
  • If you like fry veggies like carrots and peas and add it before adding pasta sauce.

Notes

The original recipe calls for adding 1/4 a cup of ketchup. I have tried it in my
first batch and found it sweetening my sauce. Hence I have omitted the sugar
called for as well.
The recipe also calls for removing the bay leaf, peppercorns and green peppers.
But I like to retain them in my jar to retain the flavours.
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

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Filed Under: Condiments

Reader Interactions

Comments

  1. Anamika says

    15th August 2014 at 3:20 am

    5 stars
    Lovely pics and colors…and yes nothing like fresh home made sauce to make the pasta night even better!

    Reply
  2. Shobha says

    15th August 2014 at 10:12 am

    5 stars
    Nice recipe..It makes easier to prepare and store.

    Reply
  3. Shweta Agrawal says

    15th August 2014 at 10:31 am

    5 stars
    oh yes…making pasta sauce at home is so economical and hygienic, store ones are loaded with slat and preservatives…
    Wow, it looks beautiful 🙂 A great recipe too follow indeed

    Reply
  4. Frugal Anne says

    15th August 2014 at 1:01 pm

    5 stars
    Awesome recipe!

    Reply
  5. Rani Vijoo says

    15th August 2014 at 3:18 pm

    5 stars
    Homemade sauce is always healthy and tasty….love your recipe..wish to try soon…thanks:-)

    Reply
  6. Roja Meeran says

    15th August 2014 at 6:16 pm

    5 stars
    Awesome pictures and lovely recipe!

    Reply
  7. Nithya Ravi says

    16th August 2014 at 10:08 am

    so beautifully done.

    Reply
  8. Nithya Ravi says

    16th August 2014 at 10:09 am

    5 stars
    SO beautifully done.

    Reply
  9. shivuH says

    16th August 2014 at 6:17 pm

    Pics looks mouth waterin, I also wanted to know the shelf life of this sauce?

    Reply
  10. shivuH says

    16th August 2014 at 6:17 pm

    5 stars
    Pics looks mouth waterin, I also wanted to know the shelf life of this sauce?

    Reply
  11. JttPHZAx says

    16th August 2014 at 8:47 pm

    Thank you ShivuH. I would say Shelf Life would be One week refrigerated .. like any other bottled pasta sauce.

    Reply
  12. Shobana Vijay says

    17th August 2014 at 10:13 am

    5 stars
    Now i am like a kid drooling and mouth watering

    Reply
  13. Priya Suresh says

    17th August 2014 at 1:36 pm

    5 stars
    Nothing can beat the homamde stuffs, pasta sauce looks just fabulous..

    Reply
  14. prachi agarwal says

    18th August 2014 at 4:40 am

    5 stars
    delicious…………

    Reply
  15. priya satheesh says

    20th August 2014 at 1:06 am

    5 stars
    wow…. Fabulous post and Mouthwatering pics!

    Reply
  16. shrilatha prabhudev says

    20th August 2014 at 4:28 pm

    5 stars
    love it… will definitely try it

    Reply
  17. swayampurna mishra says

    7th September 2014 at 11:04 am

    5 stars
    Love ur blog Sandhya! Beautiful stuff.. n oh did I meantion I am loon for pastas too?? N those dishes….awww… Love the blues!!

    Reply
  18. Deepika Olive says

    14th October 2014 at 8:33 am

    5 stars
    Store the pasta sauce in a cool dry place and try to keep it away from direct sunlight; this will ensure that sauce stays fresh and yummy all the time.

    Reply

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