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Tomato Pasta Sauce Serve spooned over cooked pasta with plenty of parmesan cheese. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Use tongs to drag the pasta straight into the. You can cook Tomato Pasta Sauce using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Tomato Pasta Sauce

  1. It’s 1 of big ass pot.
  2. It’s 6 cans of whole peeled plum tomatoes (28 oz cans).
  3. It’s 2 of sweet onions (peeled and chopped).
  4. It’s 1 of bulb garlic (peeled and minced).
  5. It’s 2 sticks of butter (8 tablespoons each).
  6. Prepare 3 tablespoons of Italian seasoning.
  7. Prepare 1 tablespoon of salt.
  8. It’s 1 tablespoon of pepper.
  9. It’s 1 tablespoon of sugar (to cut the acidity).
  10. It’s of Asiago & Parmesan cheese (garnish).

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve.or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight.

Tomato Pasta Sauce instructions

  1. Prep the garlic and onions (aka: peel and chop both).
  2. Put pot on burner. Turn burner on medium heat..
  3. Add 1 stick of butter to heat until melted..
  4. Add garlic and onion to butter liquid..
  5. Allow garlic and onion to infuse in butter. Stirring consistently for about five minutes. DO NOT BURN!.
  6. Add all of the canned tomatoes (as you add them, break them down so that they're no longer "whole.").
  7. Add remaining stick of butter..
  8. Add Italian seasoning, salt, pepper, and sugar..
  9. Reduce for roughly eight hours (keep the heat on medium low stirring consistently)..
  10. DO NOT ALLOW MIXTURE TO BURN! You burn this and I guarantee you it will blemish the flavor!.

Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating. In a large frying pan over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in tomato purée, salt and pepper.

source: cookpad.com