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heartfoundation.org.au|Helpline 13 11 12

Tomato pasta sauce

1 hour (15 minutes)
Serves 1 litre (4 cups)
    1 tablespoon olive oil
  • 2kg tomatoes
  • Olive oil spray
  • 1 brown onion, finely diced
  • 4 garlic cloves, minced
  • 1 cup warm water
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoon fresh parsley, chopped
  • 2 tablespoon fresh basil, chopped
  • 1 tablespoon thyme
  • 1/2 teaspoon cracked pepper
  • 1/2 cup red wine
Preheat oven to 180°C.

Line 2 large baking trays with baking paper. Grease with olive oil.

Slice the tomatoes in half and arrange cut side down on baking trays.

Roast for 15 minutes or until tomato skin is slightly charred.

Remove from the oven and let cool.

Once cool, remove and discard the skin. Set tomatoes aside.

In a large, deep pot over medium heat spray with olive oil, add onion and
garlic and stir-fry for 2-3 minutes.

Add tomatoes and mash with a potato masher to break the tomatoes up, then
add in water.

Simmer until liquid begins to reduce, about 30 minutes. Stir in oregano,
parsley, basil, thyme, cracked pepper and red wine and simmer for a further
10-15 minutes.

Remove from the heat and allow to cool.

Once cooled, add to the food processor or use a stick blender and process
gently.

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