Homemade Pasta Sauce

Once again, I find my self burdened by too many tomatoes. The tomato seeds from my compost that sow themselves in my kitchen garden, have a knack for fruiting all at the same time. This time I have decided to deal with the 'problem' by making a simple pasta sauce from the surplus fruit.

With temperatures here falling particularly low, I have found myself craving more soup and casserole style meals that need to be eaten from a bowl rather than a plate. This recipe is no different; perfect when served in huge portions with a glass of fruity red such as a Barbera, or perhaps something more full bodied to warm you up like a Cabernet/ Merlot blend.

Pasta Sauce Recipe:

Ingredients:

• Tomatoes (as many as you can get rid of)
• Sugar
• Salt
• Rich, Woody Herbs (e.g.: basil, oregano, rosemary, etc)

Method:

1. Blanch tomatoes in near-boiling water until skins split. Remove from water, drain, peel and core (the seeds can be removed for a smoother sauce).
2. Place tomatoes in a food processor and blend until smooth.
3. Add sugar, salt and herbs as desired. Blend until mixed.

To serve, add to sauteed onion, garlic and diced chicken breast and mix through cooked pasta. Surplus sauce can be frozen and stored in the freezer for up to six months.