Plant-Based Pomodoro

Mains, Recipes

There are many lessons I learned from dating Italian and Spanish men. One of them, is the importance of good-quality tomato sauce. It’s super easy to make — and tastes great on pasta! No need to over complicate this hearty, Italian dish. When cooked properly, the ingredients speak for themselves.

Time to Cook
30 minutes


6 fresh tomatoes (the redder, the better)
1 clove of garlic
Lots of olive oil
Fresh basil
1/2 teaspoon of sugar
Salt & pepper

  1. Blend your six tomatoes into a paste. I’m lazy and do it with the skins on as they lose their texture when cooked up — but if you’re cooking for super-sensitive kids, drop them in boiling water for a minute first then peel off the skins before blending them up. Or another trick would be to just chop them in half and grate all the lovely, tomato juice and seeds into a bowl then toss away the skins.
    2. Fry the garlic in your olive oil (sorry, Italians — I know it’s a crime to fry with it). Don’t let it burn: 30-seconds is fine. Pour the tomato into your pot, drop in your half a teaspoon of sugar, and give it a stir. Put the lid on and let it bubble away for 15-minutes until it’s turned from a pink, frothy colour into a dark, red paste.
    3. Boil your pasta in lots of water. The more water, the better. When it’s al-dente, drain it and pour it into the pan of tomato sauce.
    4. Give everything a stir and season it with salt, black pepper and fresh basil. Drench it in as much olive oil as you want (who’s judging?) and plate it up.
    5. Finish with some extra basil, olive oil and pepper.

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