Fresh tomato sauce with SunBlush tomatoes- exclusive recipe by Annabel Karmel taken from her new book ‘Annabel Karmel’s Top 100 Meals in Minutes’ (available to buy from 25th August 2011).
Makes 4 portions
1 tbsp olive oil
1 small onion, finely chopped
1 large clove garlic, crushed
450g (1lb) ripe tomates, chopped
pinch salt
¼ tsp balsamic vinegar
250g (9 oz) small penne pasta
50g (2 oz) SunBlush tomatoes, chopped
To make the sauce, heat the oil in a saucepan and add the onion and gently simmer for 10 minutes until soft. Then add the garlic and fry for one minute. Next add the tomatoes, sugar and season to taste.
Bring to the boil, then gently simmer for 10-15 minutes, until the tomatoes have broken down. Whiz the sauce with a blender until smooth and then add the vinegar.
Cook the pasta in boiling salted water until it is tender. Drain, toss with the sauce and mix in the SunBlush tomatoes.
