Basic Italian tomato sauce
I thought this would be a great recipe to share, firstly as it is a base for so many other recipes (Bolognese, Melanzane di parmiggiana, spaghetti Puttonesca to name a few). Plus, if you make a large batch it can easily be frozen in small containers and used as you need it.
3 tbsp of olive oil
1 medium onion chopped
1 large clove of garlic crushed
2 x 400g tins of peeled chopped tomatoes
3 tbsp of tomato puree
4-5 basil leaves chopped roug including all the juice Cook for about ten minutes.
Gently heat the olive oil in the frying pan. Add the finely chopped onion and cook gently until the onion has sweated. Add the crushed garlic. Allow to cook slowly for about 5 minutes. Add the tinned tomatoes, then the tomato puree and basil leaves, season with salt and pepper. Cover the saucepan and simmer gently for about 45 minutes - stir occasionally.
When the cooking time has ended, you can either use a hand blender to break up any large pieces of tomato or you can out the sauce through a sieve.
Save a batch in the freezer, ready for the next recipe!