Here's a super healthy, better-than-from-the-jar pasta recipe
Chez's Special Tomato Sauce - Serves 1, but number juggle
Romano on the Vine Tomatoes (I used 5 for one decent sized serving for myself, so juggle the numbers)
1/2 red pepper
1 Spring Onion
1 Clove of garlic
Salt & Pepper
A splash of Balsamic Vinegar
First, chop the tomatoes in quarters, dice the garlic and spring onion, and chop the red pepper into small cubes. Heat a swirl of olive oil on a medium setting on the stove.
Add all the ingredients once the oil is warm, and stir slowly till the tomatoes have softened and lost their skins. Next, add a dash of Worchester Sauce and Balsamic Vinegar. Continue to stir.
Add a good grind of salt and pepper to taste, then add the tomato puree - about a good teaspoon. Cook out the tomato pure and add a pinch of dried basil.
Continue to stir till the peppers have softened, then add water to the mixture to give it a less thick consistancy. Once the water is incorperated, wait for the sauce to bubble a little, then place in a blender and blend until any remaining tomato bits are smooth. You can alternatively do a lazy blend to keep the pepper chunks whole - it's up to you.
This sauce should taste extremely tomatoey, and you have the bonus of knowing exactly what is in your sauce! Serve mixed with Pasta, and with grated parmezan on top