Ingredients

The following ingredients have 4 Servings
  • 1 kg Ripe red tomatoes
  • 4 tbsp Olive oil
  • 2 tbsp Garlic (Finely chopped)
  • 1 cup Onion (Finely chopped)
  • 8 - 10 leaves Fresh basil
  • 1/4 cup Tomato Puree
  • Salt to taste
  • 1 tsp Red chili powder
  • 1/2 tsp Freshly cracked black pepper
  • 2 tsp Balsamic vinegar

Instruction

  • Wash the tomatoes and make a cross section on the top using a sharp knife.
  • Heat water in a large pan and once the water comes to a boil, add the tomatoes in the boiling water.
  • Let them cook for 30-40 seconds.
  • Drain the water and let the tomatoes cool a bit.
  • Remove the skin of the tomatoes and cut them into halves.
  • Remove the seeds of the tomatoes.
  • Mash the tomatoes with your hands and add the torn basil leaves in the mashed tomatoes.
  • Keep aside.
  • Heat olive oil in a pan.
  • When the oil is hot, add garlic and fry for a few seconds.
  • Add onion and fry till they turn translucent.
  • Add the tomato and basil mixture in the pan.
  • Add tomato puree, salt, red chili powder, pepper and balsamic vinegar and cook for 15-20 minutes on low heat.
  • Remove the pan from heat and let the sauce cool for some time.
  • Transfer the sauce in the jar of a blender and blend it just once or twice.
  • I like my sauce a little chunky so I do not blend it too much. If you like your smooth, blend the sauce till it is smooth.
  • Store in a clean jar in refrigerator for up to a week.
  • Use as required.