Jain Tomato Basil Sauce With Spaghetti Recipe

About this recipe

A simple and flavorful Jain-friendly tomato basil sauce paired with spaghetti, perfect for a satisfying dinner. This dish is free of root vegetables and uses aromatic spices for a delightful twist.

Ingredients

• 14 g On1Y Basil Leaves
• 400 g Pastazara Finely Chopped Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 500 g Praakritik Natural Himalayan Pink Salt
• 100 g Tata Sampann Whole Spices Cumin Seed
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Boil a large pot of water. Add the finely chopped tomatoes to the pot. Keep the pot full of hot water for blanching or other uses later.
2. 2. Cut each tomato in half lengthwise and scoop out the seeds with your fingertips into a small strainer. Discard the seeds but reserve the juices.
3. 3. Add the tomatoes and 3/4 teaspoon of himalayan pink salt to a large saucepan. Turn the heat to medium-high and break the tomatoes down with a potato masher to your desired consistency.
4. 4. Once the sauce begins to boil, reduce the heat to medium-low and simmer gently for 35 to 45 minutes, mashing further if needed. If the sauce looks dry, add the reserved tomato juices.
5. 5. While the sauce cooks, combine 1/4 teaspoon of cumin, a few whole basil leaves, a pinch of red pepper flakes, and 1/4 cup of olive oil in a small saucepan. Heat slowly over the lowest heat until it just begins to simmer. Remove from heat and strain the oil into a small dish.
6. 6. When the tomato sauce has been simmering for about 25 minutes, bring the tomato-blanching pot of water back to a boil and add a generous amount of salt.
7. 7. Stir the reserved infused olive oil into the tomato sauce and adjust the seasoning as needed.
8. 8. Stir in 1 tablespoon of olive oil and serve immediately, garnished with dried basil leaves.