How to make tomato sauce to suit various recipes
People often ask me what my one go-to recipe would be if I had to have just one. My answer is simple. A delicious, quick tomato pomodoro sauce to accompany pasta or use as a pizza base.
Whilst you can knock this tomato sauce up in minutes and eat it straight away, I think it’s at it’s very best when it’s been on the stove (slow) cooking for an hour or more. That way the flavours really have time to develop. But if you’re hungry and/or time-poor don’t worry!
How to prep sauce for other dishes?
Here is a quick tomato pasta sauce recipe is great to freeze, but will also keep in the fridge for around four days.
I go to our local market in the Saturday morning and buy a handfull of fresh tomatoes to make it on later in the afternoon. I then use it as a base for our Saturday night pizza (I make the dough at the same time), and save the rest for a midweek spaghetti – two dinners for the price of one.
Note: you may also feel the need to thicken the sauce if you are going to make a pizza.
If you’re a carnivore, you can also add some meatballs to make your families favourite meatballs in tomato sauce.
Recipe serves: two for pizza (just double the quantities for more people, or if you want to save for a midweek pasta dinner)
Prep Tomato Sauce
Ingredients
- 1 tbsp Olive oil Good drizzle
- 400 grams Chopped tomatoes Tin or 2 large fresh beef tomatoes
- 1 small Onion
- 1 Garlic clove
- 1 Roasted pepper From a jar
- 1 tbsp Red wine or red wine vinager
- Italien herbs Basil makes a great tomato sauce
- Pinch Salt and pepper
Instructions
- Step: Add finely chopped onions and some salt to a pan with the olive oil
- Step: Sweating the onions is important, as it releases the flavours, but don’t let it burn. Add in the chopped garlic.
- Step: Cook for another minute or so and then add your tinned or freshly chopped tomatoes*.
- Step: Once the tomatoes have been cooking for a few minutes add the roasted pepper and red wine or red wine vinegar. Cover and cook on a low heat for at least 15 minutes with the lid on.
- Step: Do a taste test and add more salt and some pepper along with the Italian herbs or fresh basil. Pop the lid back on and cook for another 10 minutes (longer if you have time).
- Step: Blend using a handheld blender or a food processor.
Notes
*If you’re using fresh tomatoes, they can be really watery, so either gently squeeze some of the excess juice off before you cook or cook for longer, otherwise it will be quite a runny and watery sauce (not great for a pizza base).