Basic Tomato Sauce
25-30 minutes - but make in advance if possible, as flavours develop better over time. Or see above for slow cooker tip.
Serves: 3-4 per batch
One of those standards that is very adaptable. Once you have made it a few times you can throw the recipe away and improvise! It's particularly good if you ever get a glut of ripe fresh tomatoes - or when tinned ones are on offer. Once cooked, it lends itself to many dishes - as a basis for a pasta dish; in a casserole; in a rice dish or with stuffed vegetables - lots of things. Making a big batch means it can be frozen in smaller portions.
How to cook
- A slow cooker is the best method for this because it creates a richly flavoured and thick sauce - or just simmer on a heat diffuser on a very low heat, stirring occasionally.
- Cooking the sauce the day before is another good method as it lets the flavours party.
- For a quick fix, simmer for at least 15 minutes or until the sauce has thickened.
Reduce or omit the oil if you want a low-fat/diabetic-friendly or 5:2 low calorie recipe - use a couple of squirts of oil spray if necessary.
Ingredients:
- 1 medium onion, chopped
- 2-3 large garlic cloves, crushed
- 2 tbsp olive oil (reduce this to 2 tsp if you want a low-fat version)
- 2 tins whole plum tomatoes OR 500g/1lb 2oz fresh, ripe tomatoes
- 1-2 tsp dried basil
- ¼ tsp dried oregano
- Bay leaf
- 1 tbsp chopped fresh herbs other than above - eg, parsley or tarragon
- Salt and black pepper to taste
- ½ tsp brown sugar or a tiny drizzle of agave syrup
- Other options:
- - chopped olives of any colour
- - red wine, 60-120ml (1/4- 1/2 cup)
- - chopped red pepper cooked in with the onion and garli
- - chopped mushrooms ditto
- - capers (rinsed and drained)
- - cooked pulses - eg haricot beans/chickpeas/whole lentils - you get the picture! These can be blended in to make a smoother sauce
- - Aurora Sauce: half tomato sauce mixed with half vegan cheezy sauce (see recipes elsewhere on the VRC)
- - Sicilian/Middle Eastern-style. Add 2 tsp cinnamon - fry it in after the onions and garlic are softened and add a large handful of raisins or chopped apricots
- - chilli, fresh, crushed dried or powder, to taste
- - smoked paprika
- - regular paprka
- - allspice
- - other fresh herbs, eg basil; oregano; thyme; sage
Method:
1. Heat the oil in a heavy-bottomed pan. Gently fry (saute) the onion and garlic in the oil over a low heat until soft and translucent.
2. Stir to prevent sticking and add a little juice from the tomatoes if necessary. Add the cinnamon now if using (see options)
3. Add rest of tomatoes and chop them in a pan with a knife. They should be chunky but not too large, to retain some texture.
4. Stir in herbs and sugar/syrup - and red wine if using. Add the raisins/apricots now if making the Sicilian/Middle-Eastern style sauce (see above).
5. Choose your cooking method - see the recipe introduction. If you prefer a smoother sauce, it can be blended partially or entirely. Add other things that you fancy - see the list above - and blend again if appropriate.
6. Season to taste before serving.
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