Wednesday, December 25, 2013

Fresh tomato pasta sauce

Anak2 request nak makan pasta...dah lama ummi tak masak. Ummi pilih vegi sauce utk kali ni. Guna bahan2 fresh kecuali parsley sebab tak pegi pasar. Basil petik jer kat depan rumah.

Kali ni rujuk 2 resepi di bawah. Resepi tu saya ejas skit. Masukkan parsley. 

Untuk pasta, saya pilih spiral pasta....sajer nak ubah citarasa. Lepas habiskan fresh fruit salad tu, kasi diorang buat painting sementara tunggu sauce masak dan memekat.

Tak sempat nak pekat betul, masing2 dah pegang mangkuk.


1 tablespoon olive oil
3 large brown onions, finely chopped
4 garlic cloves, crushed
4kg tomatoes, peeled, chopped
270 gm cherry tomatoes
2 tablespoons brown sugar
2/3 cup shredded fresh basil leaves
2 tbs dried parsley
salt n pepper to taste


Step 1
Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add garlic. Cook, stirring, for 2 minutes or until fragrant.

Step 2
Add tomato and sugar. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until slightly thickened. Remove from heat. Stir in basil and season with salt and pepper. Serve.

Recipe: Roasted Cherry Tomato Pasta Sauce

*2 pints of cherry tomatoes
*3 Tbl. Extra virgin olive oil
*1 Tbl. red wine vinegar (1 used dates cider)
*1/2 tea. salt
*1/8 tea. crushed red peppers
*1/4 cup chopped basil
*1/4 cup chopped parsley
*1 package of spaghetti noodles


In a oven safe dish, mix tomatoes, olive oil, salt, red wine vinegar and crushed red peppers. 

Mix well and roast in your oven at 450 degrees for 15-20 minutes. The tomatoes will be ready when they are darkened and have popped open.

While the tomatoes are roasting boil the pasta per the package instructions.

Chop the basil and parsley.
Once the tomatoes have roasted, mix all the remaing ingredient in the pot on the stovetop.


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