Pizza, pasta, meatballs… what do these all have in common? Well, other than being some of our favourite foods, they all use tomato sauce — and it’s normally the make or break part of the dish. The good news is that homemade tomato sauce doesn’t take long to make and, other than knowing exactly what’s gone into it (bye bye preservatives and copious amounts of sugar!), it tastes incredible and is super versatile.
We suggest you double the batch of your homemade tomato sauce; it freezes well and will come in incredibly handy for those last minute lazy meals.
Read more: How to make pizza dough
3 tbsp olive or avocado oil
2 garlic cloves, crushed
680g passata or about 700g chopped tomatoes (fresh or frozen)
1 large glass red wine or chicken stock
1 tbsp chopped oregano or basil
1 tbsp red wine vinegar
1 tsp castor sugar (optional)
- Heat the olive or avocado oil and garlic in a sauté pan.
- Pour in the passata (or chopped tomatoes) and red wine or stock and bring to the boil.
- Stir in the herbs, vinegar and sugar, if using, and simmer for 20 minutes. If you're using fresh or canned tomatoes, simmer the sauce for about 10 more minutes. Season well.
- Add to pasta, meatballs, casserole or spread on your pizza. The options are endless!
Read more: How to make gnocchi like a pro
Tasty tomato tips
- Use fresh tomatoes instead of passata when they’re at their best for an instant flavour boost.
- Canned tomatoes are great value for money and you can replace them in this recipe, but you’ll need to simmer the sauce for longer to let it thicken.
- Freeze the cooked sauce in sealable plastic bags for up to three months; defrost before using.
- Use your homemade tomato sauce to add depth to pasta dishes, for fish or chicken stew, or to make a fab meaty pot roast.
Read more: How to make your own mayo, hummus and tomato chutney.