I’ve finally figured it out! Here’s my method for getting the smoothest, thickest tomato sauce for pasta. This is only about the tomatoes, seasoning can be done later. Once you have a lip-smacking sauce, any seasoning will do!
4-5 garlic cloves or ginger-garlic paste
2 medium-sized onions
3-4 ripe tomatoes
Tomato purée, 150g
Large mixing bowl
1 Heat water a large pot and bring to boil. With a knife, make an X on the bottom of each tomato. As the water begins to bubble, drop in the tomatoes and heat on medium flame until it boils and the tomato skins begin to wrinkle.
2 In the mixing bowl, create an ice bath with water and ice cubes. Using a slotted spoon, transfer all the tomatoes into the ice bath. This makes them cool down and easier to handle.
3 Roughly chop the garlic and onions. Heat olive oil in a pressure cooker and add the garlic. When it turns golden, add the onions and fry till translucent. Add tomatoes and cover with water.
4 Put on the lid of the pressure cooker and turn the heat on high. Let cool for 4-6 whistles. Turn off the heat and wait for a few minutes before opening the lid.
5 Turn on the stove again on medium-high and add the tomato purée. Mash the tomatoes from time to time with a wooden spoon and cook until the water has evaporated and the raw smell is replaced by an intoxicating aroma! This should give you a rich, smooth and thick tomato sauce.
6 Half your work is done. Now you can season the sauce and add vegetables, meat and pasta!
TIP: Never add salt before the sauce has reached the desired consistency.
Recommended for Pasta in Tomato Sauce
Basil, fresh or dried
Coriander or parsley
Dried red chilli flakes
Green bell peppers
Ground beef or lamb