A simple and nutritious tomato sauce recipe that comes in handy for a variety of meals. Recipe by Anna Southwell of Loves Cafe.
I’ve written this simple recipe to cook with the kids. It’s a versatile base for lots of meals – think pasta, stews, pies, fajitas. Seeing where food comes from, starting with seed and ending with plate is great for us all. You will need a blender for this recipe.
1.5kg of fresh, ripe, plump tomatoes (10-12 average size)
1 tablespoon olive oil
1 large onion
2 cloves of garlic
A handful of fresh basil leaves
1 teaspoon of dried oregano
Salt and pepper
- Roughly chop the tomatoes and set aside
- Gently heat oil in the saucepan. Add finely chopped onions
and soften for 6-8 minutes, then add peeled and crushed garlic and cook for a further 2-3 minutes, taking care not to burn.
- Add tomatoes to the pan, with the dried oregano, and half of the basil, torn apart by hand to release the fragrance and
flavour. Season with a good pinch of both salt and pepper, give it a good stir and leave the tomatoes to simmer on a low heat, stirring every 10 minutes or so, adding a splash of water as and when needed. The heat should be high enough for a gentle simmer, but low enough so the sauce doesn’t stick to the bottom of the pan.
- After around an hour the tomatoes should have reduced to a think, jam like consistency. Remove from the heat and, using a stick blender, lightly whizz the sauce until it’s the consistency you prefer. (It’s still nice with a little texture.) Tear up and add the rest of your basil.
- Your delicious homemade sauce is ready to use or keep in the fridge for up to three days. Why not make a batch and freeze so you’ve got one for a midweek tea?
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