This pasta sauce is 100% the most intensely beautiful pasta sauce I have ever eaten in my entire life. Slow cooked to perfection, it has an indescribably stunning flavour and a wonderful richness to it. It tastes SO good, it makes you feel like you’re indulging in something seriously naughty but, in actual fact, it’s really healthy! Naturally gluten free, vegetarian & vegan – this is a recipe you absolutely need in your life. Take my word for it!
Here is what you will need to serve 3-4 with pasta.
- 2 tbsp Olive Oil
- 4 Garlic Cloves, Crushed
- 1 x Vegetable Stock Pot/Cube
- 1 tsp Granulated Sugar
- 3 tbsp Balsamic Vinegar
- 2 x 400g Tins of Chopped Tomatoes
Essential Equipment
- Tagine / Lidded Casserole Dish or None Stick Dish & Tin Foil
A little note about the dish. Aunty Cathy uses a tagine. I don’t have one but have made this successfully in both a casserole dish with the lid offset and a good none stick, oven proof dish covered in foil with a hole poked in the middle. The only thing that really matters is that you can limit the steam that escapes and the non stick is good. (This will help you with the pot washing later!)
Tomato & Balsamic Pasta Sauce Recipe
Preheat your oven to 230°C/Fan 220°C.
First, pour all the ingredients into your dish of choice and give it a good stir. (Don’t worry if the stock pot/cube doesn’t melt just yet, it will in the oven.)
Then, if using a casserole dish: off set the lid. If using a non stick dish: fashion a tightly fitted tin foil lid and poke a hold in the middle. If using a tagine: pop the lid on.
Place it into the hot oven for 30 minutes.
When the timer beeps, remove from the oven and give it a good stir. Reduce the heat down to 180°C/Fan 170°C.
Then cover it back up and place back into the oven for 1 hour. Give it another quick stir around the 30 minute mark.
Your house should be smelling pretty amazing around about now…
When the timer is up, you should be left with a thick & gorgeous tomato pasta sauce.
See what I mean about needing a good non stick dish though? Ok, you might have to leave it to soak for a little bit but it’s totally worth it I promise. Just wait until you taste it!!
Even just looking at it you can tell how much flavour is oozing out of this sauce. It’s ridiculous how intensely delicious it tastes, honestly! I know I say this all the time but you seriously need to give this one a go for yourself. It’s just incredible. Like really incredible.
A huge thank you to Aunty Cathy who is an absolute legend for letting me share this with you. Me and everyone else who tries this recipe will love you forever for it!
Have you got a favourite recipe passed down in your family? Let me know in the comments below.
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason
Enjoyed this post? You’ll love my Roast Garlic & Tomato Pasta Sauce recipe.
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Ali
Saturday 14th of October 2017
Just cooking a batch of this and it smells delicious. I've doubled the quantities and will freeze half.
Miss KitchenMason
Saturday 14th of October 2017
It smells amazing doesn't it?! Tastes even better. I like to have some in my freezer too :)
Pamela B
Saturday 26th of August 2017
Just got this out of the oven minutes ago. Doubled the recipe, added a bit less oil and sugar, added some cooked lentils 30 minutes before it was done for protein). It is delicious. I don't think it thinned out as much as yours. Might add some basil to it next time around. Thanks for sharing!
Miss KitchenMason
Sunday 27th of August 2017
That's great Pamela! So glad you like it and I LOVE how recipes get adapted and improved all the time. Mine turns out quite thick and chunky (the way I like it) but I imagine with the addition of lentils it would be even thicker.