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© David Loftus
"Great kit makes cooking a pleasure."
the quickest tomato sauce
dressings / sauces | serves makes 500mlI learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet.
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.
• from Jamie at Home
ingredients
• olive oil
• 4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn
• 3 x 400g tins of good-quality, whole plum tomatoes
• sea salt and freshly ground black pepper
• 4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn
• 3 x 400g tins of good-quality, whole plum tomatoes
• sea salt and freshly ground black pepper
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Thanks for the recipe. I tried and love it so much. I used fresh tomatoes, takes more time to reduce the sauce but it is alright.
Jamie... I think you may have some competition!
Enjoy ;)
By the way, one of you wrote that the sauce was too watery - just don't add too much juice from the can (and remove the one you have from fresh tomatoes if you are using them) - this should solve the problem!
CAROTE, selino,olion.
PUT then in a pot with olive olil frige them i littel then u put the palati tomotos san marzono. let them boil for 2 houres them mix them with the cuter .
I didn't use a lid and let it simmer a little more so it suits my taste and also added a little bit of the white wine i was drinking.
Awesome sauce
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
if u just read u wudnt have this problem, its basic knowledge that the longer u simmer something the thicker its gets, and it also refers to when YOU think its thick enough... cooking isnt always folowing recipes exactly down to every letter -__-´´
I made the sauce using fresh tomatoes it also was a bit liquid. I'll try the potatoe idea
Thx
Receipi was quick, easy and still did the trick
You have to use Plum tomatoes not any whole pealed tomatoes. Plum tomatoes are meaty and make the sauce thick.
Some tinned tomatoes have more juice than others. You may have had one of those with more juice. You can just simmer the sauce a little longer and the juice will evaporate and the sauce will thicken to the desired consistency.
this is only my opinion.^^