Basic Pasta Sauce
Red Wine and Tomato Pasta
I am going to establish right now that I am not Italian and much to my heart’s (and palate’s) dismay, I have never been involved in a “tomato sauce day”. Nothing beats the taste of real pasta sauce made from homemade, rich, seasonal Italian tomato sauce. However, I think I have come up with a pretty yummy and quick version for the uninitiated.
There are many variations to this recipe as it is all taste driven… so in true Kristy-esque style, I will list variations here and there and you can throw your own version together. In the end, that’s what cooking is all about. Taking inspiration from various sources and turning it into something perfect for your pallet.
Ingredients
6 large very ripe roma/vine/regular tomatoes (halved)or 2 punnets cherry/baby roma tomatoes (halved)
1 clove garlic per person (sliced)
1 shallot per couple (very finely diced)
handful of fresh herbs (oregano, basil or thyme works)
1 tablespoon four leaf balsamic vinegar
olive oil
salt and pepper
white or red wine
Method
Preheat oven to hot.
In an oven proof dish, combine tomatoes, garlic, shallots, herbs, olive oil and salt and pepper.
Pour over half a glass of wine and place dish in oven.
Cook tomatoes until the skins start to blister/crack, tomato softens and sauce bubbles (about 10 minutes).
Remove dish from oven and stir the tomatoes. Squish and stir the tomatoes so they break up and start to resemble a sauce. Pour over another half glass of wine and stir through balsamic.
Return dish to oven and allow to bubble and cook for another 5-10minutes. Taste the sauce and season/add more wine/balsamic to taste.
Once you are happy with the taste, remove from oven, keep warm for serving over pasta.
If you prefer a smoother sauce (rather than a chunkier, rustic version), pour and push the sauce through a metal sieve.
I prefer the red wine, oregano and roma tomatoes but really anything can work. I have made this with just tomatoes, garlic, olive oil and a glass of white wine. Simple and flavoursome is the key.
