'Everything' Tomato Sauce
Everyone needs a basic tomato sauce recipe in their locker and this is the best. It can be used on pizzas, in pasta dishes, as a base for a stew, stirred through rice, to cook fish in, the list is endless!
You can use any type of cooking oil, any type of onion and any type of sugar. You can swap the dried oregano for whatever dried herbs you have. You can use chopped or plum tinned tomatoes or you could even use tomato passata. If you can't get fresh basil, leave it out. The finished sauce will keep for a week in the fridge or 3 months in the freezer, so you can bring it out whenever you need it.
'Everything' Tomato Sauce
Serves 6-8
1 tbsp oil
1 small onion, finely chopped
1 garlic clove, finely chopped or grated
1 bay leaf
2 tbsp dried oregano
2 tbsp tomato purée
400g tin tomatoes
2 tsp sugar
small bunch fresh basil (chopped)
sea salt and freshly ground black pepper
Heat the oil in a pan over a low heat then add the onion and a pinch of salt. Fry gently for 15 minutes until the onion is softened. Add the garlic and fry for another minute then add the bay leaf and oregano. Stir to combine.
Add the tomato purée and fry for a couple of minutes. Tip in the tin of tomatoes and add the sugar. Increase the heat to bring to the boil and then lower the heat back down and leave to simmer for 30 minutes.
Season well with salt and pepper then stir through the fresh basil. If you want a really smooth sauce, blitz it with a stick blender or in a food processor. Then the world is your oyster...
You can use any type of cooking oil, any type of onion and any type of sugar. You can swap the dried oregano for whatever dried herbs you have. You can use chopped or plum tinned tomatoes or you could even use tomato passata. If you can't get fresh basil, leave it out. The finished sauce will keep for a week in the fridge or 3 months in the freezer, so you can bring it out whenever you need it.
'Everything' Tomato Sauce
Serves 6-8
1 tbsp oil
1 small onion, finely chopped
1 garlic clove, finely chopped or grated
1 bay leaf
2 tbsp dried oregano
2 tbsp tomato purée
400g tin tomatoes
2 tsp sugar
small bunch fresh basil (chopped)
sea salt and freshly ground black pepper
Heat the oil in a pan over a low heat then add the onion and a pinch of salt. Fry gently for 15 minutes until the onion is softened. Add the garlic and fry for another minute then add the bay leaf and oregano. Stir to combine.
Add the tomato purée and fry for a couple of minutes. Tip in the tin of tomatoes and add the sugar. Increase the heat to bring to the boil and then lower the heat back down and leave to simmer for 30 minutes.
Season well with salt and pepper then stir through the fresh basil. If you want a really smooth sauce, blitz it with a stick blender or in a food processor. Then the world is your oyster...
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