Basic tomato sauce
Basic tomato sauce
“This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes. ”
Serves 6 to 8
Cooks In1 hour 10 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 115 6%
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Fat 8.6g 12%
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Saturates 1.2g 6%
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Sugars 7.6g 8%
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Salt 0.4g 7%
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Protein 2.4g 5%
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Carbs 7.8g 3%
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Fibre 1.8g -
Of an adult's reference intake
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Ingredients
- 1 large clove of garlic
- olive oil
- 1 small dried red chilli
- 2 teaspoons dried oregano
- 3 x 400 g tins of quality Italian plum tomatoes
- 1 tablespoon red wine vinegar
- 1 handful of fresh basil , or marjoram
- extra virgin olive oil
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Method
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited