INGREDIENTS

INSTRUCTIONS

1 Skin the tomatoes by pouring boiling water over them and leaving
them for exactly one minute, or if the tomatoes are small, 15-30
seconds.
2 Drain and slip off the skins, protecting your hands with a cloth if
they are too hot. Reserve three tomatoes for later and roughly chop
the rest.
3 Heat the oil in a medium saucepan, add the onions and garlic and
gently cook for 5-6 minutes, until softened and pale gold in colour.
Add the chopped tomatoes with a third of the basil, torn into pieces.
4 Add some salt and pepper, and simmer the tomatoes on a very low
heat with a lid, for 1 1/2 hours, until almost all the liquid has
evaporated and the tomatoes are reduced to a thick, jam-like
consistency, stirring now and then.
5 Roughly chop the reserved fresh tomatoes and stir in, along with
the rest of the torn basil leaves, and serve on the pasta with a hint
of Parmesan - not too much, so it doesn't detract from the tomato
flavour.
NB When serving this sauce, it is a good idea to give the pasta one
minute less cooking time that usual, then return to the saucepan
after draining and cook for another minute while you mix in the sauce.
Converted by MC_Buster.
Per serving: 81 Calories (kcal); 7g Total Fat; (74% calories from
fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.

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