Basic Tomato Sauce
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.
3-4 per batch
Optional extras / notes
25-30 minutes – but make in advance if possible, as flavours develop better over time. Or see above for slow cooker tip.
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