Italian tomato sauce
This is a simple dish to throw together, that can be used as the basis for numerous pasta dishes.
It's also easy to double the ingredients to make a larger batch, as it freezes well, and is great to have as a fallback meal when you don't have the time or energy to cook from scratch.
For the tomato sauce
2 tablespoons of olive oil
1 white onion
2 cloves of garlic
2 x 400g tins of chopped tomatoes
2 tablespoons of tomato paste
2 tablespoons of dried oregano
1 bay leaf
Pinch of brown sugar
1 tablespoon of red wine vinegar (or 1/2 a tablespoon of balsamic vinegar)
Seasoning
Handful of basil leaves
Step by step guide to making the sauce:
- Peel and finely dice the onion.
- Heat the olive oil in a lidded sauté pan or large saucepan, over a low to medium heat.
- Add the onion to the olive oil and stir.
- Continue to cook the onion, stirring from time to time, until the onion is soft and translucent.
- Whilst the onion is cooking, peel and grate, crush or finely chop the garlic cloves.
- Add the garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the chopped tomatoes, red wine vinegar, tomato paste, dried oregano, bay leaf and sugar. Season well and stir to combine.
- Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
- Remove from the heat and stir in a handful of torn basil leaves.
