Basic Tomato Pasta Sauce
QCWA CK, QAST
- Chrissy Buzzard
1medium onion, chopped
2400g cans of diced tomatoes
Pinchof black pepper
- Heat oil in a non-stick frying pan and cook onion on medium heat until soft (5-10 minutes).
- Add in tomatoes, tomato paste, water, dried herbs, pepper and balsamic vinegar.
- Simmer for 20 minutes until sauce thickens.
- Optional: to make this sauce smooth, allow it to cool completely then blitz in a blender or food processor.
This tasty sauce was created in collaboration with the Queensland Country Women’s Association’s (QCWA) Country Kitchens program and is courtesy of Coralie Leslie from the QCWA Tin Can Bay Branch. It’s a great base recipe for a variety of different dishes. You can make it in bulk and store it in the freezer to repurpose it in several different ways including pasta, lasagne, pizza sauce and baked beans. The balsamic vinegar is used instead of sugar to bring out the natural sweetness in the tomatoes.
If you have leftover fresh tomatoes available, use 1kg worth for this sauce. If you grow tomatoes in the school garden, this is a great opportunity to make use of an oversupply!