Cover with boiling water and leave
for about 2 minutes.
Drain the tomatoes and allow them
to cool.
Peel the skin in a downwards
motion, away from the cross, and discard the skin.
To remove the seeds, cut the
tomatoes in half horizontally and use a spoon to scoop them out.
Chop the tomatoes roughly.
Heat the oil in a large heavy
based pan.
Add the onion and cook for 5
minutes over low heat, or until soft and golden.
Add the garlic and cook for 1
minute.
Add the chopped tomato and carrot;
cook, stirring occasionally for 10 minutes.
Stir in the tomato paste and
sugar.
Season with salt and pepper.
Bring to the boil and cook for 5
minutes.
Cool the mixture slightly and
place in a food processor.
Process briefly until the sauce
reaches the desired consistency.
Add all of the chopped herbs and
stir to combine.
Season with salt and pepper.
While the sauce is cooking, add
the fettuccine to a large pan of rapidly boiling water, and cook
until just tender.
Drain and return to the pan.
Add the toss well.
Serves 4-6
Preparation : 15 minutes
Cooking : 25 minutes
Vine ripened or egg (Roma) tomatoes are
the most suitable for this recipe. Alternatively, ask you greengrocer
for cooking tomatoes. These are very ripe tomatoes that are perfect for
making a rich tomato sauce.
