Fresh tomato sauce (v)

[mike]

1 pack fresh pasta (spaghetti, tagliatelle etc)
1 spanish onion, finely chopped
2 garlic cloves finely chopped
1 lbs fresh ripe tomatoes
8 torn basil leaves
olive oil

Bring a large pan of water to the boil, turn to simmer, dip tomatoes in until the skin splits, peel tomatoes until all tomatoes done.

Roughly chop the tomatoes - as a guide a small apple sized one goes into 4, smaller are halved.

The secret to a fresh tomato sauce is to scald the tomatoes, but don't overcook.

Heat olive oil in a large frying pan, add onions and garlic, cook until translucent.

Take out and put into a bowl. Wipe frying pan clean, add more olive oil and heat until almost smoking.

Add the pasta to the simmering water bring back to boil.

Add the tomatoes (careful it will spit!), turn heat down and re-add onions. Bring back to a simmer.

By the time the pasta is cooked, the tomatoes will be ready. Take off heat, add basil, black pepper and salt.

Serve with crusty bread.

[mrs moseley]

Thank you Mike

[mike]

Thank you Mike

The only problem has been wiping the saliva off the keyboard as I typed it....

The first time I had this was at a bbq on a beach in Italy, I can still remember it.

[Obvious Pseudonym]

Sounds lovely, I may try that later this evening. I take it dried basil would be ok?

[mike]

I take it dried basil would be ok?

With dried basil I would add when you re-add the onions.