A SIMPLE TOMATO SAUCE FOR PASTA

A tomato sauce that uses fresh tomatoes, although 2 decent tins of plum tomatoes can be substituted. This sauce will serve four with pasta.

10 ripe tomatoes medium size(peeled & crushed) This can be done with a potato masher or More fun but very messy is to crush them in the palm of your hands!

2 tbsp fine chopped onion

2 cloves garlic

80-100g pancetta (cubed/diced) or equivalent cured bacon

1.5 tbsp of good olive oil

1 tsp of red wine vinegar

10 torn basil leaves

Sea salt and freshly ground black pepper

First peel your tomatoes; Make a small star shape incision at the vine end of the tomato, place into a pan of boiling water for 10 seconds, remove from heat, and plunge into iced water to stop the cooking process, your tomatoes will now peel easily! If using tinned tomatoes, there is no need to peel.You will still need to lightly crush.

Heat the oil in a saute pan, then add finely chopped onions. Saute the onions until they start to change colour a little, add pancetta, saute for 2 minutes, then add the garlic, but do not let the garlic colour!

Add your tomatoes to the pan and turn down the heat a little, once the tomatoes take on a sauce consistency add a splash of red wine vinegar.

This sauce should take roughly 30 minutes, at the end of the cooking and off the heat add the torn basil leaves.

Season throughout cooking at intervals - but be aware that the pancetta will provide, an element of salt already, plus a grating of fresh parmasen will add another element of salt.

Once sauce is cooked add your pasta of choice and incorporate, so that the pasta is coated in the tomato sauce. Serve immediately, with a grating of fresh hard cheese such as parmasen.

Note;
Omit the pancetta for a vegetarian tomato sauce. Without the pancetta this sauce is still very good. I have used a pasta called mafaldine with this sauce but others such as spaghetti or penne are all excellent.