I often make a fresh tomato pasta sauce on the hob, using fresh (skinned) tomatoes, onion, garlic, white wine and basil.
In this version, I roast the tomatoes to intensify the flavour. It's perfect if you prefer a richer sauce and/or if your fresh tomatoes don't taste of much!
The skins are left on the tomatoes, as the cooked ingredients are blended together to create a lovely smooth sauce. It's delicious served on it's own with parmesan, or with sautéed king prawns or chicken.
Alternatively, you can spread a little on some griddled ciabatta and top with mozzarella and basil for a lunchtime treat.
2-4 tablespoons of olive oil
1 kg of ripe medium sized tomatoes
1 white onion
2 cloves of garlic
50ml dry white wine
Seasoning
Handful of basil leaves
- Preheat the oven to 200°C.
- Cut the tomatoes in half and lay in the bottom of a roasting dish, skin side down (see image 2).
- Season then drizzle with olive oil.
- Roast for 35-40 minutes until the tops are starting to turn golden (see image 2).
- Peel and finely dice the onion.
- Peel and crush the garlic.
- Heat the oil in a lidded pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Pour in the white wine and let it reduce for a few minutes. Take off the heat.
- Pour the onion mixture and tomatoes into a blender, and blend until the sauce is smooth.
- Return to the pan and season to taste.
- Tear up a handful of fresh basil leaves and add to the sauce.
- Serve with your chosen pasta and top with parmesan, king prawns or sauteed chicken.
