Summer Sauce Difficulty: Easy NO COOKING REQUIRED! That’s right, this sauce requires no cooking! I hope this sauce will become your go to sauce during the warmer months when you can get your hands on homegrown tomatoes or beautifully rich and ripe truss tomatoes. If you like tomatoes and pasta you will be making this at least once a week. I hope you love this sauce as much as we do. INGREDIENTS 1000g/1 kg fresh ripe truss tomatoes 2 cloves garlic (crushed for traditional method) 10 basil leaves (finely chopped for traditional method) 500g spaghetti or pasta of your choice 50g Parmesan cheese (2cm cubes for thermal cooker method or grated for traditional method) optional 40g olive oil 1tsp salt Pepper to taste Directions Thermal Method Cut the bottoms of each tomato in a cross pattern just enough to cut the skin. Place in a heatproof bowl and cover with boiling water. Leave to stand for 10 minutes. Place your parmesan in the bowl and grate for 10 seconds/speed 9. Set aside. While the tomatoes are blanching, place the garlic cloves in the bowl and chop for 4 seconds/speed 5. Leave garlic in the bowl. Drain the water from the tomatoes and peel away the skin. Chop the tomatoes into quarters removing the white core. Place the chopped tomatoes into the bowl with the garlic. Add in the olive oil, salt and pepper. Chop for 10 seconds/speed 5. Blend for another 5 seconds if you want a smoother puree consistency. Transfer sauce mixture to a glass or porcelain bowl and add in the roughly chopped basil and allow to stand for at least an hour. The longer you leave it the more the flavours will blend together. You can make this in the morning and leave to stand in the fridge all day then get it out at least an hour before serving. The key is to get it to room temperature before serving as you don’t want it to cool your pasta. Cook your pasta as per the packet directions. Strain your pasta and return it to the pot you cooked it in. Immediately pour in half the sauce and mix thoroughly. Divide into individual bowls and top with a few spoons of the sauce and freshly grated parmesan cheese. Traditional Method Cut the bottoms of each tomato in a cross pattern just enough to cut the skin. Place in a heatproof bowl and cover with boiling water. Leave to stand for 10 minutes. While the tomatoes are blanching, chop your basil and crush your garlic. Set aside. Drain the water from the tomatoes and peel away the skin. Chop the tomatoes into quarters removing the white core. You can either finely chop the tomatoes or place the quartered tomatoes into a food processor or blender with the garlic. Add in the olive oil, salt and pepper and blend until you achieve a roughly blended sauce consistency. Blend for longer if you would prefer a smoother puree consistency. Follow steps 7-10 above.
