My Pomodoro Sauce

In Italian Pomodoro literally translates as 'Tomato' so this recipe is just a posh name for a Tomato Sauce. A lot of people would say that you can just go ahead and buy a pasta sauce and admittedly there are a good amount of products out there. But they're mostly packed full of preservatives, sugar and you wont get the satisfaction of knowing you made it! 

If you've not got sundried tomatoes its not a problem, i just like to add them for extra richness and you can substitute the brown sugar for caster or even granulated- it just helps bring the sweetness out of the onions along with the vinegar.

Ingredients

400g Passata

1/2 Carrot peeled and grated

1/2 Red onion finely chopped

6-8 Sundried tomatoes chopped

2 tbsp Balsamic vinegar

1/2 tbsp Brown sugar

1 tbsp Oregano

Salt & Pepper

Method

On a low heat sweat the onions and carrots together with the lid on the pan until the onions are translucent. Don't caramelise/brown the onions! You don't want the onions to overpower the taste of the tomatoes.

Slightly increase the heat and add the sugar, sundried tomatoes and vinegar. Cook until the vinegar has reduced slightly.

Add the oregano and cook for a further 2-3 minutes

Add the passata and season

Reduce the liquid by half and adjust the seasoning to taste. You can either blend the sauce with a stick blender/in a food processor if you like a smooth sauce, or just use it as it is.

Stir into cooked pasta and sprinkle with Parmesan