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Tomato and basil pasta sauce: Submitted by: admin | Date Added: 11 Jan 2011
Listed in: Side Dishes / Snacks

1 red onion, thinly sliced
2 cloves garlic, finely chopped
1 spoon light olive oil
Two 400 g (14 oz) cans cherry tomatoes
150 ml (1/4 pint) red wine
2 spoon tomato puree
1 teaspoon caster sugar, or to taste
Salt and freshly ground black pepper, to taste
2-3 spoon shredded fresh basil leaves

Cooking Instructions

Place the onion and garlic in the ActiFry pan, then drizzle the oil evenly over the vegetables. Cook for 5 minutes.

Add the canned tomatoes, red wine, tomato puree, sugar and seasoning. Cook for about 25 minutes, or until the sauce is thick and pulpy. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula.

Stir in the shredded basil and adjust the seasoning to taste. Serve with freshly cooked pasta such as spaghetti, fusilli or tortelloni.

Use two 400 g (14 oz) cans of chopped tomatoes in place of cherry tomatoes.
To create a spicy tomato sauce, simple add 1 teaspoon EACH ground cumin, ground coriander and hot chilli powder, or to taste, with the canned tomatoes.
For a spicy addition, add 175 g (6 oz) cured (cooked) chorizo, thinly sliced, with the canned tomatoes.
Use sun-dried tomato puree in place of standard tomato puree, if desired.

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Visitor Comments (1):

This recipe is fab. Variation 1 Added 1/2lb of mince after the onions and garlic. Cooked for 5-10mins until eat was browned slightly. Reduced the wine to half. Substituted dried muxed herbs and chives. These went in with one can of chopped tomatoes. Seved with pasta spirals. Variation 2 next time. Will add some beef stock (cube) and use for lasagne. Left by: Brian Clamp (14 Apr 2012)


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