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Fresh tomato sauce
Makes: Makes about 500ml
Prep time: 30 minsTotal time: 
Recipe by Thane Prince / Recipe photograph by Toby Scott
Fresh tomato sauce
Makes: Makes about 500ml
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
164Kcal
Fat
8gr
Saturates
2gr
Carbs
8gr
Sugars
3gr
Fibre
9gr
Protein
11gr
Salt
1gr
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Ingredients
- 1 large onion
- 2-3 garlic cloves
- 2 tbsp olive oil
- 1kg very ripe tomatoes
- a selection of herbs, such as basil, chives and parsley
Step by step
Get ahead
Freeze for up to 6 months.
- Roughly chop the onion and garlic then put them into a large pan with the oil. Cook over a low heat for 10 minutes to soften.
- Roughly chop the tomatoes and tear the herbs into big pieces. Add these to the pan, put on the lid and cook over a low heat for 1 hour until everything is soft.
- Press the mixture through a sieve over a bowl (discard the pulp). Rinse out the pan; add the sieved liquid. Simmer until the sauce has thickened and reduced by half.
- Season well. Cool completely before freezing.
Chef quote
This is my go-to sauce when I have a glut of tomatoes. Great with pasta or meatballs