The only Fresh Tomato Sauce recipe you need….

Tomato season runs from June to October, a huge window to enjoy a bounty of UK and homegrown tomatoes, like most of the food we eat, we get the majority of our tomatoes from Riverford, you can get £15 credit after your first order here [We also get £15 credit for each sign-up as part of their refer a friend scheme], we also have a greenhouse where we are certainly trying to grow organic tomatoes this summer.

Onion season runs from May to September, making them the perfect staple for this good-for-anything fresh tomato sauce…

Garlic season in the UK is June to October.

Serves 4

Gather:

[As always, shop your garden, local, sustainable, organic and plastic-free where possible]

• Pasta serving per person, normally 75g but you do you…

• 500g of fresh tomatoes of any size, shape or variety

• 1 medium red onion diced

• 150ml of cream

• Grated parmesan

• 9 garlic cloves (or less if you’re not so into garlic)

• A handful of fresh basil leaves

• 2 tbsp of fresh chopped parsley

• 1 vegetable stock cube

• 2 tbsp butter

• 1 tbsp of olive oil

• 1 tsp and a pinch more caster sugar

• 1 tsp salt

• 1 tsp of ground peppercorns

Method:

1. Add the tomatoes whole, 6 cloves of garlic and 1 tbsp of olive oil in a saucepan over a medium heat, cover and cook for 10 minutes (bigger tomatoes take longer), shaking occasionally until the tomatoes have collapsed completely.

2. Season generously and add 1 tsp of caster sugar, keep the lid off and boil for 5 minutes until the garlic is soft.

3. Set aside and allow to cool.

4. Put the pasta on to boil according to the instructions.

5. Heat 2 tbsp of butter in a large pan over a medium heat, add the onion and fry until it begins to brown.

6. Meanwhile, blend your tomatoes using a hand blender, ideally, until your desired consistency; we like it a little chunky. Remember, they need to be cooled if using a different type of blender.

7. Crush your 3 remaining cloves of garlic.

8. Once the onions have browned, stir in the garlic and basil, fry for around 30 seconds.

9. Add your tomatoes, stock cube, parsley, salt, pepper and a pinch of sugar to the pan and cook for around a minute.

10. Turn the heat down slightly and stir in your cream. Leave it covered on a low heat until your pasta is ready.

11. Drain the pasta, reserving a little pasta water in the pasta and add to the tomato sauce. Coat well and serve topped with parmesan and fresh basil.

Personally, we’d also add a slice of freshly made garlic bread. We also love the recipe with prawns or chicken and its always a hit with Maidie.