Tomato Concasse Pasta Sauce

A simple, fresh tomato sauce with fragrant vine-ripened tomatoes and basil makes a quick and healthy pasta sauce from Michael Caines
By Michael Caines
Tomato Concasse Pasta Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the tomato concasse

  • 700 g ripevine tomatoes

For the pasta sauce

  • olive oil, for frying
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 500 g concasse tomatoes, (see above)
  • 1 large basil
  • 500 g cooked pasta, to serve


1. For the tomato concasse: with a paring knife, score the tomatoes with an x at the opposite end to where the stem was attached.

2. Immerse tomatoes in boiling water for 10 seconds or until they start to blister. Then plunge them into iced water immediately afterwards and leave until cold.

3. Peel off the skin and cut in half cross-ways. Hold the tomato halves cut side down and squeeze to remove the seeds and juice. Dice roughly.

4. For the pasta sauce: heat a little olive oil in a pan and gently sweat the onions and garlic until soft. Add the tomato concasse and cook for 1 - 2 minutes. Add chopped basil and season with salt and freshly ground black pepper.

5. Stir through the pasta and serve.

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