A little trick...

It's very hard to find good, ripe, red, plump tomatoes in Bombay! So every time I make pasta with tomato sauce, I never manage to get the lively, vibrant, deep red I want. If I end up putting commercial puree, I can always sense the slight preservative taste... And I don't like it.

So when I was making spaghetti with tomato sauce last weekend, I added a red bell pepper to the fresh tomatoes I was pureeing and voila...

Beautiful, fresh, vibrant red and a subtle sweetness that made the sauce awesome!!!