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Ultimate tomato sauce
Serves: 8
Prep time: 15 mins Total time: 
Recipe photograph by Maja Smend
Ultimate tomato sauce
Master how to make a fabulous tomato sauce then an easy meal is never far away...
Serves: 8
Prep time: 15 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
108Kcal
Fat
7gr
Saturates
3gr
Carbs
8gr
Sugars
7gr
Fibre
2gr
Protein
2gr
Salt
0.1gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 3 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 4 x 400g tins peeled plum tomatoes
- 1-2 tsp sugar (any kind)
- ½-1 tbsp red wine vinegar
- 30g butter
Step by step
Get ahead
The sauce keeps in the fridge for 3-4 days, or freezes well.
- Put a saucepan onto a low heat. Pour in the oil, add the onions with a pinch of salt and cook for 10 minutes until soft but not coloured. Stir in the garlic, cook for 1 minute more, then tip in the tomatoes, sugar and red wine vinegar. Taste the tomatoes, adding more sugar or vinegar if needed.
-
Cook the sauce gently, stirring occasionally, for 45 minutes-1 hour until the tomatoes have broken down and you have a thick sauce. Add the butter and melt into the sauce to enrich it, then season to taste. Either leave the sauce chunky, or blend until smooth. Divide into 4 two-person portions, ready to chill or freeze. Use to top pizza or pasta, or try one of our other ideas, below. TipThe twists (all serve 2):
For a curry: In a frying pan with a little oil, fry 1 tbsp grated root ginger, 2 tsp garam masala, 1 tsp ground turmeric and 1 tsp mustard seeds for 2 minutes. Add a 2-person serving of tomato sauce, cooked prawns or chicken, and coriander, and heat through thoroughly.
For a tagine: In a hot frying pan, add 1 tbsp oil, 1 tsp paprika, 2 tsp ground cumin and 1 tsp ground cinnamon. Mix in a 2-person serving of sauce along with leftover roast chicken or lamb, tinned chickpeas, dried apricots, pitted olives and fresh mint, and heat through thoroughly.
For a pasta bake:
Mix a pack of chilled spinach and ricotta tortelloni with torn basil leaves and a 2-person serving of sauce in a baking dish. Top with mozzarella, Parmesan and breadcrumbs. Bake at 190°C, fan 170°C, gas 5 for 20-25 minutes.