I like to use a cast iron pan, it is great for heat distribution, and is the best for simmering without burning. Cast iron also adds minerals of iron into your food while cooking, which is an added health bonus, especially for women. Wooden spoon for stirring, so no plastic leaks into your cooking.
2 x small containers of mini red grape tomatoes
OR 10 x Roma tomatoes (approx 2 cups)
10 x cloves of fresh garlic
1/2 cup of organic olive oil
2 x whole stem of basil leaves
Himalayan salt + black pepper
1. Chop grape tomatoes in halves, or Roma in small 1 cm pieces and finely mince the garlic.
2. Heat your cast iron pan to a medium/ high heat, pour your olive oil in the pan and then add the chopped tomatoes, lightly sauté, and then add the garlic on top, try leave it on top so it doesn’t burn.
3. Let them boil for 1 min, and then turn the heat down to low. Add the basil leaves with stems attached on top and lightly submerge them in the sauce to infuse, cover and let it simmer for 20-30 mins - or up to 1 hour.
4. Uncover, remove the basil stems from the sauce, discard. Roughly mix the tomatoes and garlic around, the tomatoes skin should fall apart and turn into a delicious chunky thick sauce.
5. Add S+P to season.
6. Voila, this is the perfect tomato sauce base for any pasta dish. I like to add in other veggies, like onion, zucchini. Get creative!
This sauce will last in sealed mason jar for up to 2 weeks in the fridge, or 3 months in the freezer.