Tomato Sauce

Tomato Sauce.
I tin of tomatoes chopped if poss.
I OR 2 Cloves of Garlic
A teaspoon of sugar
Salt to taste.
Olive oil
Method
Slowly heat olive oil in a wide pan, or frying pan.
Gently fry the crushed garlic, but do not allow to brown.
Add the tinned tomatoes – if they are whole use a scissors inside the tin to chop them up small
Add sugar, salt and a dash of pepper if you like it.
Be careful when adding the tomatoes to the oil as they will spatter everywhere.
Gently simmer to reduce the liquid for about 30-40 minutes.
The amounts can be increased, but use a maximum of 4 cans of toms, as it will take and age to reduce otherwise.
Fresh tomatoes can be used instead
If the recipe is increased, DO NOT increase the salt, sugar and garlic in the same proportion, otherwise the flavours will overpower the sauce. Increase them by half as much again.
Stir in your beans, or use it as a pasta sauce base.

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3 Comments Add yours

  1. Interesting for a winter sauce. The summer glut of tomatoes last year saw me adapting James Martin’s spicy tomato sauce. Recipe very similar–but fresh tomatoes–and, to give it a kick–chop up a small red chilli–of which i also had a glut last year!

  2. I love to grow my own paste tomatoes (san marzano, romas, amish paste, opalka) and use them to make my own tomato sauce. I love experimenting with different tomato sauce recipes. My personal preference is to keep the number of ingredients low, like this one, which is why I like it. I think when more ingredients are added, there is a higher chance that something will go wrong with the flavor. One of the best recipes I’ve made for tomato sauce is skinless SMs, 1 half onion, and butter, little bit of salt. – That’s it.

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