This is my all time favorite, it goes into my Lasagne and all my baked pasta's. Simply delicuous and delectable. Its great when you have company as the cream and cheese in the sauce and the pasta heightens the flavor of the dish. Try it and you will be surprised that you can make such delicious sauces yourself. Happy Sauce making!
Ingredients Red and ripe tomatoes, 1 kg 7 to 8 leaves of fresh basil, torn 1 cup thick cream 3 tablespoons olive oil Salt and pepper to taste a dash of sugar
Method Cut the tomatoes in half and place them in the pressure cooker without any water. The tomatoes will give out more than expected water while you pressure cook them. So resist of putting any water. Close the pressure cooker and place it on medium high heat with its weight on. When the whitle blows for the first time, turn off the heat and allow the pressure to release naturally. Once the pressure releases, open the cooker and you will notice that that tomatoes have given out a lot of water. Drain the excess water and keep aside. You could either discard this water or use it as a stock for soups or any other cooking purpose.
You will also notice that the skins of the tomato has separated from its pulp. Deskin the tomatoes carefully and remove an excess seeds if any and place the pulp in the blender. Puree the pulp until smooth.
Heat oil in a large sauce pan on medium heat; Stir in the tomatoes and basil along with the desired salt and pepper; turn the heat to low and simmer for 10 minutes until the sauce thickens. Allow the sauce to cool and whisk in the cream well into the sauce. Your sauce is ready to be baked with your Lasagna or used with any other pasta of your choice.