Pasta Sauce - Italian Style

A classic Italian recipe. This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. That way I am always ready to serve pasta in a hurry. You can add your favourite herbs too, like a few leaves of basil.


Ingredients
4 large sized tomatoes
2 bayleaves 
4 to 6 black peppercorns 
1 small onion, chopped
1 tsp garlic, chopped
2 tbsp tomato puree 
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp oil
salt to taste


Method
- Blanch the tomatoes in boiling water.
- Peel, cut into quarters and deseed the tomatoes.
Chop finely and keep the tomato pulp aside.
- Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
- Add the onion, garlic and capsicum and sauté for a few minutes.
- Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
- Add the tomato purée, ketchup, sugar and salt and simmer for some more time.
- Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.
- Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it.
- Use as required.