Four Hour Pasta Sauce

A recipe for tomato sauce doesn’t sound too exciting, but this one comes from John Whaite’s Perfect Plates in Five Ingredients. Because the pasta is one of those five ingredients, this seems like an incredibly simple recipe! The only caveat is that it takes a long time – four hours!

Skin the plum tomatoes, roughly chop them and sprinkle with a little salt. Fry some chopped red onion and garlic. Add the peeled tomatoes which have been roughly chopped, along with some seasoning, a healthy glug of red wine (John suggests Malbec and we didn’t see any reason to disagree!). Stick the whole thing in the oven with a lid on it and leave to cook for 4 hours.

When it comes out, it doesn’t look too much like pasta sauce but stirring it quickly changes things – the tomatoes fall apart and you suddenly have a rich pasta sauce. We served it with tagliatelle and a little pan friend pancetta, and there was enough sauce to freeze half for a future date. We also found a slug of balsamic vinegar pepped things up.