Recipe

Easy peasy pasta sauce

25 min • 4 servings •

Peter Marks

Plate of spaghetti with tomato sauce on a wooden countertop, with a jar of sauce and half an onion in the background.

My wife made up this sauce for the kids which is pretty cool as she is usually a recipe by numbers kinda gal. They didn’t like any of the tomato sauces we purchased or any that I made — they like this as it is plain and simple.

Oh yeah, and when we want a simple sauce we make this too.

Ready

A chunk of Spanish onion roughly chopped — quantity according to taste

A can of chopped tomatoes

1 Tbsp olive oil

½ tsp vegetable bouillon powder

2 grinds black pepper

Set

Frying pan

Blender or food processor

Go!

Heat the olive oil in a pan.

When hot (but not smoking) add the onion

When cooking for adults you can add some crushed garlic and a pinch of salt too if you like.

On a medium low heat sweat the onions until they become a little translucent — don’t brown them.

Add the tomatoes and the bouillon and simmer for 5 minutes or so.

Add the pepper.

For adults you might want to add a splash of white wine or even some butter. If you do, stir over the heat until the alchohol has evaporated.

Remove from the heat and let it cool a little.

Transfer to the blender and blitz until smooth.

Recommendations

As this dish is almost entirely tomatoes, use a good quality tin; some you get are all water and you don’t want that.
We freeze this in ice-cube trays and defrost as needed.
I prefer cheddar cheese grated on this rather than the more traditional parmesean.

kids pasta tomato vegetarian

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