This recipe is a riff of my Marinara Sauce (Basic Pasta Sauce) recipe which I do love. I think of this sauce as more of a staple, it could replace the marinara in anything and vice versa. It is really great on it's own with fresh homemade pasta and loads of parmesan.
Think Italian food, think seafood, think pasta, think crepe filling, think Yummola. A little slower than most Thermomix recipes, but a lot faster than the way Mama used to make it! Heat up those jars … and get the family around. It’s tomato sauce day!
If you pour hot sauce into hot sterilised jars and then seal with sterilised metal lids, you will find that most of the lids will "pop" loudly as the vacuum seal is achieved. The best way to test if it is sealed is to try and open the jar -- not too hard -- but firmly enough to see if the seal is in place. If the jar doesn’t open, it is good to store in a dark pantry until use within a 3-month period. I would say it would keep even longer, but hey, who are we kidding here? You’ll use it before then! The possibilities are endless.
Pumpkin, Ricotta and Spinach Pasta Bake
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- 4-5 garlic cloves
- 1 brown onion halved
- 1 carrot, cut in pieces
- 1 stalk celery, cut in pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Kilo fresh tomatoes, quartered
- 1 Handful basil fresh leaves
- 2 Teaspoons Dulse flakes (optional)
- 2 Tablespoons dark brown sugar
- 2 Teaspoons pink salt flakes BUY
- 1 Teaspoon cracked black pepper
- 80 Grams tomato paste
Place garlic, onion, carrot, celery and oil into Thermomix bowl and chop 3 sec/speed 5. Sauté 10 min/Varoma/speed 2.
Add remaining ingredients to Thermomix bowl and cook 60 min/80°C/speed 2.
To reduce further for a thicker sauce, cook 30 min/100°C/speed 2 using the spatter guard or the simmering basket in place of the MC. If you are happy with the consistency of your sauce, you can omit this 30 minutes.
With MC in place, blend carefully 20 sec/speed 10, bringing speed up slowly.
Use as directed in recipes of choice.
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