Easy tomato sauce
Serves: 6-8 (makes about 1.2kg)
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Easy tomato sauce
Rustle up this easy tomato sauce recipe from the River Café to stir through pasta or spread on pizza
Serves: 6-8 (makes about 1.2kg)
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
131Kcal
Fat
6gr
Saturates
1gr
Carbs
15gr
Sugars
15gr
Fibre
3gr
Protein
4gr
Salt
0.1gr
The River Cafe
Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes
The River Cafe
Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 5 × 400g tins peeled plum tomatoes
- 1-2 tbsp sugar
- a handful of fresh basil or oregano leaves, torn
Step by step
Get ahead
The sauce will keep in the fridge for up to 5 days or freezes well, divided into portions.
- Heat 1–2 tablespoons of the olive oil in a large deep saucepan or casserole and fry the garlic until it is soft but not browned. Add the tomatoes with 1 tablespoon sugar plus some sea salt and black pepper and cook quite fiercely, stirring frequently to prevent the tomatoes from sticking as they break up. As they cook, the tomatoes will release their juices. Be careful as the sauce may splutter.
-
When you have a thick sauce, after about 45 minutes, add the remaining olive oil, the basil or oregano, and more seasoning or sugar if necessary.
Recipe taken from River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wyn Owen (Ebury Press, £28).
