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