Tomato concasse pasta sauce

Method

1. For the tomato concasse: with a paring knife, score the tomatoes with an x at the opposite end to where the stem was attached.

2. Immerse tomatoes in boiling water for 10 seconds or until they start to blister. Then plunge them into iced water immediately afterwards and leave until cold.

3. Peel off the skin and cut in half cross-ways. Hold the tomato halves cut side down and squeeze to remove the seeds and juice. Dice roughly.

4. For the pasta sauce: heat a little olive oil in a pan and gently sweat the onions and garlic until soft. Add the tomato concasse and cook for 1 - 2 minutes. Add chopped basil and season with salt and freshly ground black pepper.

5. Stir through the pasta and serve.

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Ingredients

For the tomato concasse

700g ripe vine tomatoes

For the pasta sauce

Olive oil, for frying
1 large onion, chopped
2 garlic cloves, chopped
500g concasse tomato, (see above)
1 large handful basil leaves, torn into small pieces
500g cooked pasta, to serve

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