When we know we are about to get really busy, we try to make a really big batch of pasta sauce. It takes a bit of time to chop all the vegetables (a large sodoku knife comes in really handy to gain speed ), but it is so practical to have some real home made food in the fridge and the freezer. This recipe is so simple and delicious.
-3 Tbsp olive oil
-3 Large cloves garlic finely chopped
-2 Medium red onions finely chopped
-1 Large green pepper finely chopped
-4 Stalks celery finely chopped
-14 Large tomatoes chopped
-2 Tbsp balsamic vinegar
-2 Tbsp Jonny Hetherington Essentials Peach Hot Sauce
-Sea alt and black pepper to taste
-6 Large leaves of basil
Heat up the olive oil in a large pot over medium.
Add the onions and saute until translucent. About 5 minutes.
Add the garlic and saute for about 1 minute.
Add the green peppers and celery and saute for another 5 minutes mixing frequently.
Add the tomatoes, the balsamic vinegar, the hot sauce and a bit of salt and black pepper. You can adjust later.
Simmer on low heat for 2 to 3 hours. Add the basil about 30 minutes before the end.
Adjust to taste the salt, pepper and Hot Sauce.
Puree in a blender until smooth.
Serve au gratin on freshly cooked pasta and freeze the rest of the batch.
Voila! Tomato basil pasta sauce.