Best Tomato and Basil Pasta Sauce

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ElaineWednesday, 02 August, 2017Yum. Your tomato basil sauce looks scrumptious! I didn't put wine in my sauce when I was in college either! I like your description - a generous glug of red wine! :)ReplyDeleteRepliesJacqueline MeldrumWednesday, 02 August, 2017Thanks Elaine, it's just a rather generous pour, but we often use the term glug here.DeleteRepliesReplyReplySuzy | The Mediterranean DishWednesday, 02 August, 2017This pasta sauce sounds delicious! Made just the way I like it! ReplyDeleteRepliesJacqueline MeldrumWednesday, 02 August, 2017It is a great basic sauce. So delicious!DeleteRepliesReplyReplyBintu - Recipes From A PantryWednesday, 02 August, 2017Tomatoes are so good for you, we eat a lot in our household. This recipe is fabulous, the simplest recipes are often the best and it can be used as a base for other Italian recipes too.ReplyDeleteRepliesJacqueline MeldrumWednesday, 02 August, 2017Yes we do too although Cooper can be persuaded to eat uncooked tomatoes, but he does love pasta.DeleteRepliesReplyReplyGinny McMeansWednesday, 02 August, 2017I think you're right. This may just be the best pasta sauce. I've added a glug of red wine before but never balsamic. It really sounds delicious and I will be making this recipe to the T in the future.ReplyDeleteRepliesJacqueline MeldrumWednesday, 02 August, 2017Oh good, do try adding the balsamic, it is subtle, but tastes great.DeleteRepliesReplyReplyAnonymousWednesday, 02 August, 2017what do you mean by 2 x 400g tins chopped tomatoes?ReplyDeleteRepliesReplyJacqueline MeldrumWednesday, 02 August, 2017I mean two tins (cans) of chopped tomatoes. The tins here in the UK are sold in 400g. You basically need 800g tinned chopped tomatoes.ReplyDeleteRepliesReplyLucy Bakingqueen74Wednesday, 02 August, 2017Yum I love a homemade tomato sauce and I bet adding red wine and balsamic adds tonnes of flavour. Will make this for my girls next week! ReplyDeleteRepliesJacqueline MeldrumWednesday, 02 August, 2017I hope they enjoy it as much as we do :)DeleteRepliesReplyReplyChris @thinlyspreadWednesday, 02 August, 2017This is one of those recipes which just 'does it', perfect. Bless your lovely husband and his soapy pasta!ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Haha I know poor Graham :)DeleteRepliesReplyReplySarah NewmanThursday, 03 August, 2017I love simple recipes like this - definitely upgraded with the red wine + fresh basil! :D ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Oh yes do try adding them they do make a difference.DeleteRepliesReplyReplyTricia BuiceThursday, 03 August, 2017I cannot wait to try this lovely recipe! We adore a great pasta sauce and especially one with a big glug of wine!ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Oh yes me too, especially with a good glug of wine!DeleteRepliesReplyReplyJohanna GGGThursday, 03 August, 2017This pasta looks really beautiful - and I love that you suggest serving it with nut roast - I made pasties last week and they would have been great with some of this sauce too.ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Oh yes it is good with nut roast, I have served it with that a few times before, although I rather like my lentil and veggie haggis nut loaf with a creamy whisky sauce.DeleteRepliesReplyReplyMonicaThursday, 03 August, 2017Simple is good! Especially with a glug of red wine - I agree it adds the best flavor! ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Yes I agree :)DeleteRepliesReplyReplyhelen @ fussfreeflavoursThursday, 03 August, 2017Such a good recipe for a simple, yet delicious everyday supper. Does remind me very much of student days. I would recommend making with the soap, indeed. ReplyDeleteRepliesJacqueline MeldrumFriday, 04 August, 2017Haha I am not recommending that at all. Poor G!DeleteRepliesReplyReplyNico @ yumsomeFriday, 04 August, 2017Back in my student days, I didn't use wine either... because I'd drink it instead! I still don't use it in my tomato sauces though - but that's because I'm not fond of red wine in cooking. There, I said it!(Hey, I'm Venetian, not French! LOL!)I did chuckle when I read about G's soapy poison pasta. Maybe he was just ahead of the clean eating curve!!In my younger days, I'd make a similar tomato sauce, lovingly taking my time over it... only to chuck in a tin of Sainsbury's mince when it was done. I even invited friends over for 'spag bol', and no one ever complained. It fair makes me shudder now! Ha ha!ReplyDeleteRepliesReplyBrandieFriday, 04 August, 2017I love a good pasta sauce! This looks great!ReplyDeleteRepliesReplyRebecca @ Strength and SunshineMonday, 07 August, 2017There is nothing better than some lovely homemade tomato sauce simmering away on the stove!ReplyDeleteRepliesReplySean MahanMonday, 07 August, 2017This recipes has it all to be delicious! Hope I can get it right the first time!ReplyDeleteRepliesReply

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Jacqueline MeldrumWednesday, 02 August, 2017Thanks Elaine, it's just a rather generous pour, but we often use the term glug here.DeleteRepliesReplyReply

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Jacqueline MeldrumWednesday, 02 August, 2017It is a great basic sauce. So delicious!DeleteRepliesReplyReply

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Jacqueline MeldrumWednesday, 02 August, 2017Yes we do too although Cooper can be persuaded to eat uncooked tomatoes, but he does love pasta.DeleteRepliesReplyReply

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Jacqueline MeldrumWednesday, 02 August, 2017Oh good, do try adding the balsamic, it is subtle, but tastes great.DeleteRepliesReplyReply

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Jacqueline MeldrumWednesday, 02 August, 2017I hope they enjoy it as much as we do :)DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Haha I know poor Graham :)DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Oh yes do try adding them they do make a difference.DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Oh yes me too, especially with a good glug of wine!DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Oh yes it is good with nut roast, I have served it with that a few times before, although I rather like my lentil and veggie haggis nut loaf with a creamy whisky sauce.DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Yes I agree :)DeleteRepliesReplyReply

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Jacqueline MeldrumFriday, 04 August, 2017Haha I am not recommending that at all. Poor G!DeleteRepliesReplyReply

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