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  • Sep 24th 2019
  • 0 comment


The sauce
2 ripe tomatoes, quartered
2 spring onions, roughly chopped
1 cup fresh herbs such as parsley, basil, coriander, roughly torn
1 small clove garlic, roughly chopped
1 small fresh chilli, roughly chopped (optional)
sea salt flakes and freshly ground black pepper
pinch sugar

To serve
freshly cooked pasta of choice
freshly grated parmesan


Place half of the tomato quarters into the hand blender beaker. Attach the multipurpose blade to the blending arm. Puree /chop on the highest speed for 3 seconds. Add the remaining tomato followed by the spring onions, chilli and herbs.

Continue to puree /chop, moving the blender up and down in the jug, for about 5 seconds or until you have the desired consistency.

Season to taste with salt, freshly ground black pepper and sugar. Allow sauce to stand 3-5 minutes to allow it to thicken.

Toss fresh sauce through the piping hot pasta and top with parmesan. Serve immediately.


  • Keep the hand blender low in the beaker to minimise splashing.
  • Toss the sauce through cold cooked potatoes or serve over steamed vegetables or grilled chicken or fish.