Something that forms the base of many of my favourite dishes is tomato sauce. As anyone that has ever lived with me will tell you; cracking open a jar of store-bought sauce is a quick and easy way to annoy me. It takes very little effort, time and money to make a sauce from scratch. You can even do a big batch and freeze it in tuperwares, so that it’s ready for those occasions when you are pushed for time. So tonight I share with you my ultimate tomato sauce recipe.
- 1 large onion, diced
- 3 large cloves of garlic, crushed
- 2 15oz tins of tomatoes, crushed or chopped* (diced)
- 2 tbps tomato purée
- 125ml red wine (1 cup)
- 1 dried bay leaf
- 2 tsps italian seasoning
- 2 tsps red pepper flakes
- 1 tsp sugar
- lots of ground salt & pepper
- Sautée onions and garlic over a medium heat until they are soft, but not brown.
- Add tomatoes and tomato puree. Stir and simmer for 2 minutes.
- Pour in wine, italian seasoning, pepper flakes, bay leaf, sugar and salt & pepper. Stir on medium-high heat for 5 minutes.
- Reduce heat to medium-low and cover. Let the sauce bubble away gently for at least 20 minutes. The longer you can leave it the better (I aim for about 45mins -1 hour). Make sure you stir the sauce every few minutes to prevent it from sticking to the pan.
- If you like your sauce chunky, simply remove the bay leaf and serve. If you prefer a smooth sauce, wait for it to cool slightly, then transfer to a food processor or blender to purée. CAUTION: you must leave a space in the lid of the blender/processor to let steam out, or it will explode. You have been warned!
This sauce can form the base of a variety of meals, including pastas, pizzas and chicken dishes which you’ll see here in many posts come. If you have a tomato sauce recipe that you swear by, let me know in comments below. I’d love to compare notes!