Fresh Tomato Pasta Sauce:

Fresh tomatoes (in all states of ripeness and colour)

Fresh garlic cloves or wild garlic leaves when in season (or any kind of lazy garlic)

Onions-finely chopped

Handfuls of garden herbs-I used basil, oregano and a little rosemary from the garden plus the ubiquitous rocket for that peppery zing

Olive oil

Salt & pepper to taste.

 

Method:

Chop tomatoes and onions and sauté in olive oil in a large pan, skin the tomatoes first if you prefer but I don’t. Add the crushed/chopped garlic and rosemary (if using) and when these ingredients have softened add a little vegetable stock or water, not too much as the tomatoes provide most of the required liquid. Simmer until it thickens slightly. Add the chopped soft leaf herbs and season to taste. Don’t overcook the softer leaf herbs as you want to be able to taste their freshness.

Set aside any excess sauce to freeze when cold.