This is a rich and versatile tomato sauce that can be served on its own with pasta or it’s perfect with leftover roast meats, homemade meatballs, lentils or just extra vegetables! It’s stupidly easily, super healthy (all that vitamin C, K and B6 just in the tomatoes!) and don’t forget you can add anything that is in your fridge!
Serves 4 hungry people:
2 Cloves of garlic (Crushed)
3 Fresh chilli’s (i use these)
2 Peppers (I used red and yellow)
2 Large fresh tomatoes
800g Tinned tomatoes
2 Tablespoons of tomato puree
2 Tablespoons of balsamic vinegar
Freshly ground pepper
A good pinch of oregano
A glug of olive oil
Pasta (I use 70g – 100g per person, depending on your hunger levels!)
Chop your onions, chilli’s and peppers and quarter your tomatoes.
Heat oil in a large frying pan and add onions, garlic, peppers and chilli.
Fry over a medium heat for 10 minutes until everything is soft (stirring occasionally).
Add the tomato puree, fresh tomatoes and chopped tomatoes. followed by the Balsamic vinegar. For me, the Balsamic vinegar is essential and creates the whole dish! It brings out the gorgeous tang of the tomatoes!
Follow with a good grinding of black pepper and generous pinch of oregano.
Leave to simmer for 20 minutes stirring occasionally.
In the meantime, cook the pasta of your choice according to packet instructions.
Mix the pasta into the sauce and et Voila!
This sauce really does go with anything! Tin of tuna in the cupboard?
Chuck it in!
Mushrooms need using it up?
Chuck them in!
Cheese in the back of the fridge you forgot about it?
How dare you forget about cheese!
I love mine with this goats cheese or leftover meat from our Sunday roast and any leftover ragu can be frozen or put in the fridge or 2-3 days. Perfect for packed lunches.