Tomato sauce

Duration: 30 min
Amount: 0 People

Ingredients

1kg very ripe plum tomatoes, peeled and chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large bunch fresh basil
Olive oil to taste
Salt to taste
Pepper to taste
Chilli powder to taste (optional)

Method

Sautee the onion and garlic in a dash of olive oil. When the onion becomes translucent, add the tomato and season with salt, pepper and spices.

Bring to the boil and then reduce the heat to low, adding the chopped basil and let the sauce thicken, for at least 30 min. The more time you let the sauce thicken, the better the flavour (up to 2h). If you let it thicken for longer, you can add a little water to prevent the sauce from drying out, if necessary.

Once cooked, the sauce can be stored in the fridge for 3 days, or frozen in small handy portions.

Tip:

The riper the tomatoes the better the flavour of the sauce.

You can replace fresh tomatoes for tinned peeled tomatoes.

For pizza, use the sauce when fresh, and prepared for less time. For lasagne, the thicker sauce is ideal.