This is the simplest tomato pasta sauce you will make.
I love tomato based pasta sauces, and as someone who grows my own tomatoes each year, I have experimented with making some pasta sauces from scratch.
One of my favourites is my tomato and basil sauce, and this is for two reasons. Firstly, it’s so simple to make and only has four ingredients. Secondly, it can be eaten hot or cold – no, you didn’t read this wrong, cold pasta sauce stirred through your favourite pasta can be really light and fresh.
Ingredients:
15 cherry tomatoes (off the vine if possible to make it taste even fresher), or just 3 medium sized tomatoes if you don’t have cherry tomatoes to hand
1 tablespoon of extra virgin olive oil
2 – 3 tablespoons of cold water
A handful of fresh basil
Salt to taste
Simply put the tomatoes, basil, olive oil, and 2 tablespoons of water into a blender – I use my Nutribullet and it works absolutely fine for this recipe. Blend the ingredients for 10 seconds maximum. Add a further tablespoon of water if the texture is too thick for you – this is a personal preference. Also add a good sprinkle of salt, and then blend again for a couple of seconds.
That’s it – the sauce is made. It tastes so light and fresh you will want to eat it straight away!
Either stir cold through your favourite gluten free pasta (I have used spaghetti in the picture above), or heat in a pan for a couple of minutes to warm the sauce through. If you use the sauce cold, it will be warmed by the heat from the pasta so it doesn’t taste completely cold. The choice is yours!