Tomato Sauce Recipe

foodgeekcooksWhenever I tell people that I am trying to teach myself to cook a bit better the first thing everyone says is ‘you need a great tomato sauce recipe’

Now I have tried in the past to make tomato sauce a few times, but never really managed to find a recipe I thought was great – they were just okayish.

Tomato Sauce Recipe

So last week when deTerra kitchens dropped me an email challenging me to create a recipe for one of my favourite foods, I knew that the time had come to finally develop a real honest to god delicious tomato sauce.

The first thing I did was a little research, looking into what other people like to put in a tomato sauce and how they go about making it. By the time I had read just a handful of things about tomato sauce I was beyond baffled and confused by all the variations, so in the end I just bought a few ingredients I like and sort of chucked it all together.

And thankfully on my first go it came out brilliantly.

Tomato Sauce Recipe

Tomato Sauce Recipe

Tomato Sauce Recipe

As a small side note – I hate seeds in a tomato sauce so I decided to deseed all the tinned plum tomatoes. It’s super messy but for me it’s worth spending the five minutes to get most of the seed out ( a few will always sneak into the sauce) If you don’t mind seeds you can very easily skip the first step in the recipe.

Tomato Sauce Recipe

Tomato Sauce Recipe

I’ve made this sauce 3 times now in the last 2 weeks and have found it a brilliantly versatile recipe – classic…..simple…..delicious!

Ingredients

2 tbsp Olive Oil
2 x 400g tins of Plum Tomatoes
1 onion, chopped finely
1 clove of garlic, chopped finely
1 tbsp Balsamic Vinegar
1 tsp Oregano
1 tsp Brown Sugar
Some fresh basil

Step 1  –  This is a bit messy, and while I prefer to do this you can skip it and go straight to step 2 if you don’t mind seeds in your sauce. Personally I find deseeding the tomatoes essential.

Place a sieve over a large mixing bowl and then tip both tins of tomatoes into the sieve to allow the tomato juice to pass through – you’re going to need the juice for your sauce. Then simply take a tomato at a time, open it up and scoop out the seed with your fingers, then place the deseeded tomato flesh into the drained tomato juice. That’s it – it’s messy and takes a few minutes but I hate seeds in my tomato sauce so I think it’s worth it.

Step 2 – In a large pan heat the olive oil over a medium heat until hot, add the onions and garlic, and saute them gently until the onions are translucent, this usually takes 2-3 minutes.

Step 3 – Add the deseeded tomatoes and tomato juice and gently bring to a simmer over a medium heat. At this point I like to use a potato masher to break up the tomato flesh, you can do this as much or as little as you like depending on how lumpy you like your sauce – I like to mash it up quite a bit.

Step 4 – Once simmering reduce the heat a little and add the balsamic vinegar, oregano and sugar to the pan and give it a good stir.

Step 5 – Allow the sauce to simmer for approx 30 minutes. Keep an eye on the mixture and give it a good stir every few minutes. Allow the sauce to reduce until you are happy with the consistency

Step 6 – Once ready rip up a few freshly washed basil leaves and add them to the pan, then using the sauce however you wish – I like to add some pasta and eat it right away.