I have heard about how easy it is to make your own tomato sauce for pasta, but I have never tried.  I would usually prepare the simplest cold tomato sauce with just diced tomato, herbs, minced garlic and olive oil.  Only fresh ingredients, real food, good for body right?  Tell that to the kids, they prefer the thick chunky version, better still, the ones that come in cans and loaded with sugar.

I caved in,  so I made this tomato sauce from scratch last week with the recipe from Chubby Hubby, and again this week.

I think I am getting the hang of it.  The red wine vinegar is a must, to make the sauce taste like the store-bought type (ironic?).  I did not use the Hediard brand that was suggested, but it was good enough for my kids.  Then simmer the mixture slowly and patiently to a thick sauce.  I used plum tomatoes for both attempts so far, and want to try cherry tomatoes next time.

According to the website, this sauce can be made in advance and store up to 1 week in the chiller or months in the freezer.  Great as pizza sauce too.  Woohoo!

HOMEMADE TOMATO PASTA SAUCE
// Source : Chubby Hubby

INGREDIENTS
(Yields 600ml of sauce)

1-2 cloves garlic, peeled and finely chopped
2 tbs olive oil
1 fresh red chilli, deseeded and finely chopped
1 tbs fresh oregano, chopped or 2 tsp dried oregano
2 X 400g tins of Italian plum tomatoes (cherry tomatoes are also nice)
1 tbs red wine vinegar
1 handful fresh basil leaves, roughly chopped
salt and freshly ground pepper to taste
2-3 tbs extra virgin olive oil

1. Fry the garlic with the olive oil in a heavy-bottomed pan (no aluminum) placed over medium-high heat.
2. Once the garlic starts to release its aroma, add the chilli, oregano and tomatoes. Stir gently without breaking up the tomatoes.
3. Bring to the boil and simmer for about an hour.
4. Add the vinegar, then stir and chop up the tomatoes in the sauce.
5. Add the fresh basil, season to taste and add extra virgin olive oil.