Tomato Pasta Sauce Recipe (for pasta 'al sugo')

This is fantastic basic pasta sauce recipe. It is almost a pureé, and is made without any thickening, but so reduced that it is red-brown in colour and on the point of 'breaking' (curdling). It is this reduction which gives it its characteristic strong and piquant flavor.

It's also a great vegetarian pasta sauce. Or the butter can be substituted with olive oil, to make a completely vegan past sauce recipe.

For a tastier sauce try using fresh herbs if you can instead of dried. A few tablspoons of fresh oregano and sweet basil will accompany this dish nicely. And also try to go for the fresh tomatoes, canned tomatoes are popular for the speed, but offten have other additives that I find detract from the flavour.

• 1 lb tomatoes, or 1 medium-size can
• 1 small onion (sliced)
• 1 oz butter, or 2 tablespoons oil
• 1 clove of garlic (chopped)
• good pinch of dried mixed herbs
• 1 wineglass stock, or water
• salt & pepper
• tomato pureé
• ½ oz butter

Method
Wipe tomatoes, cut in half and squeeze out seeds. Slice and put into a pan with the onion, butter and garlic. Add herbs and stock or water, season well, cover and cook to a pulp. Ru through a strainer, return to the rinsed out pan and add a little tomato pureé to strengthen the flavour. Use your own judgment as to the amount, as this depends on the ripeness of the tomatoes. Add butter and boil until thick, stirring frequently.
When tomatoes are plentiful a double quantity can be made (or more) as it will keep for about a week in a covered container in the refrigerator, or can be deep frozen.