Classic Fresh Tomato Sauce
- 2 1/2 lb Fresh red ripe tomatoes
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, weighing about 4 ounce peeled and finely minced
- 1 x Fat clove garlic, peeled and crushed
- 12 lrg Leaves fresh basil, about A little Parmesan, (Parmigiano Reggiano) to serve Salt and freshly milled black pepper
- 1 Skin the tomatoes by pouring boiling water over them and leaving them for exactly one minute, or possibly if the tomatoes are small, 15-30 seconds.
- 2 Drain and slip off the skins, protecting your hands with a cloth if they are too warm. Reserve three tomatoes for later and roughly chop the rest.
- 3 Heat the oil in a medium saucepan, add in the onions and garlic and gently cook for 5-6 min, till softened and pale gold in colour.
- Add in the minced tomatoes with a third of the basil, torn into pcs.
- 4 Add in some salt and pepper, and simmer the tomatoes on a very low heat with a lid, for 1 1/2 hrs, till almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then.
- 5 Roughly chop the reserved fresh tomatoes and stir in, along with the rest of the torn basil leaves, and serve on the pasta with a hint of Parmesan - not too much, so it doesn't detract from the tomato flavour.
- NB When serving this sauce, it is a good idea to give the pasta one minute less cooking time which usual, then return to the saucepan after draining and cook for another minute while you fold in the sauce.
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