Fresh Tomato Pasta Sauce From Scratch

• Vegan
• Gluten free

• Produce

  • 1 handful Basil
  • 4 Bay leaves
  • 1 Brown onion
  • 8 cloves Garlic
  • 1 kg Red tomatoes, ripe

• Baking & Spices

  • 1 Sprinkling Himalayan rock salt
  • 1 tsp Mace
  • 1 tsp Paprika, hot
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1/3 cup Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on wandercooks.com

Ingredients

• 1 kg ripe red tomatoes, washed
• ⅓ cup olive oil
• 8-10 cloves garlic, finely diced
• 1 brown onion, finely ficed
• ¼ cup red wine
• 4 bay leaves
• 1 handful basil, chopped
• 1 tsp hot paprika
• 1 tsp smoked paprika
• 1 tsp mace
• Sprinkling himalayan rock salt

Directions

• Bring a large pot of water to the boil. Add tomatoes and ensure they are covered by the water. Quickly bring back to the boil, then remove from heat and drain.
• Allow tomatoes to cool so you can handle them. Peel the skin and dice into small pieces. Discard stems and set aside.
• Heat the oil in the same large pot. Add garlic and brown onion and saute until translucent.
• Add the tomatoes, red wine, bay leaves, basil, hot paprika, smoked paprika and mace. Stir well and bring to the boil once more, then reduce heat to a simmer and cook for around 2 hours until sauce has thickened and reduced. Remove from the heat.
• Carefully transfer sauce into airtight containers. For bests flavour, do not serve on the same day. Store in refrigerator for a day or two to allow the flavours to fully develop.