How To Make Really Easy Tomato Sauce
Cook the chopped onion in a little oil over a low heat gently for 5 to 10 minutes until softened, translucent and just beginning to take on a little colour. This is sometimes called sweating the onions.
Then add the garlic and cook for another minute.
Pour in the tin of chopped tomatoes. Increase the heat and bring to a simmer stirring constantly.
Stir in the tomato purée and herbs. Reduce the heat again and simmer gently for at least 15 minutes to allow the flavours to blend. Stir occasionally. Season to taste and use as required.
Hints, Tips and Variations
- Longer cooking will subtly develop and intensify the flavour. Do this if time permits. If the sauce starts to thicken too much, then add a little water.
- You can purée the soup or push through a sieve to make a smooth tomato sauce. (Italians often do this.)
- The sauce works well with dried herbs such as mixed dried herbs or oregano, making it a great store cupboard recipe. In the summer I add fresh basil from the garden torn into pieces for the last couple of minutes of cooking.
- Can be made in advance. Cool and chill until required. Keep chilled for up to 4 days or freeze for up to 3 months.
- If you have a glut of tomatoes you can make this with fresh tomatoes. Skin the tomatoes (plunge into boiling water for 10 seconds then peel) and roughly chop. You can also use them unpeeled if you like.
Really Easy Tomato Sauce
- 1 tablespoon olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 400 g can chopped tomatoes
- 1 tablespoon tomato purée (tomato paste)
- 2 teaspoon mixed dried herbs
- salt and pepper, to taste
- Heat the oil in a saucepan and gently cook the onions for 5-10 minutes until softened and translucent.
- Add the garlic and cook for 1 minute.
- Add the tomatoes and bring to simmering point.
- Add the tomato purée and mixed herbs. Simmer gently for at least 15 minutes. Season to taste and use as required
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