The Best Tomato Sauce

Making your own tomato sauce is so simple and way, WAY better than buying store-bought. Also, if you are like us and grow your own vegetables you may often be left with a bounty of tomatoes and be unsure of what to do with them! With this recipe you can make it in huge batches and freeze it for up to 2 months or refrigerate for a week.

Making a good tomato sauce is timely, it needs a good hour to reduce and make the tomato flavour intense, but as they say the best things come to those who wait!

Once you have this sauce down, you can serve it with good pasta and gnocchi dishes, it can even be used as a delicious pizza base.

Enjoy,

Kellie xo

Print Recipe
The Best Tomato Sauce
Course Dinner, Vegetables
Cuisine Italian
Prep Time 10 Minutes
Cook Time 1.5 Hours
Servings
Litres
Ingredients
Course Dinner, Vegetables
Cuisine Italian
Prep Time 10 Minutes
Cook Time 1.5 Hours
Servings
Litres
Ingredients
Instructions
  1. Heat half of the oil in a saucepan and sweat the onion, garlic, salt, pepper and chilli flakes until glossy and transparent - about 20 minutes.
  2. Add the fresh tomatoes and the remains oil and cook for a further 15 minutes.
  3. Add the tinned chopped tomatoes, bring to the boil, then turn the heat down to low. Bubble for around 1 hour. The tomatoes should have reduced into a nice thick consistency. Taste, and season with the oregano and any sugar if needed. You can blitz or put this mixture through a sieve if you like a smoother sauce.
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