I was watching Masterchef Australia when Marco Pierre White showed the contestants how to make a delicious tomato sauce from scratch using fresh tomato’s. To get the bright red colour you need to add some tomato’s from a glass jar. (Pomodoro sauce or strained tomato’s) The canned tomato’s and jarred tomato’s are processed at their peak time thus giving you the most flavour from the tomato’s. I also roast my own and freeze them during the summer months to avoid buying those flavourless tomato’s in winter. I also hate the grainy texture of those in winter. He did his on the stove and made a few extra things dirty such as a strainer etc. I just pureed it at the end so that it was really smooth and it was.
3 garlic cloves
Mix 5 sec/speed 10 scrape down
Add 20g olive oil and sauce 2 mins/ Varoma/speed 2
Add 350g cherry tomato’s and cook 5 min/100C/REVERSE/speed 2
Add 1 bottle of tomato sauce and rinse out with 1/2 cup of water
Add fresh basil, oregano (1/2 tsp) salt and pepper to taste
Cook 30 minutes/REVERSE/100C/speed 2 take out measuring cup and place steaming basket onto lid so that steam can escape.
Puree 10 seconds/speed 9 gradually and check seasoning.
Serve over homemade pasta.
I served mine over the super easy pasta recipe also made in the Thermomix, (check blog Ravioli recipe) as well as Walnut pesto (also made in Thermomix) over shaved zucchini that was cooked in the Walnut pesto.