Basic, versatile tomato sauce


Makes about 500ml

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 tbsp tomato purée

2 x 400g tins of chopped tomatoes

Pinch of sugar

Salt and black pepper

Small handful of fresh basil leaves, finely chopped

Optional extras:

1 tbsp balsamic vinegar

60ml red wine

Pinch of dried chilli flakes

40g Parmesan, grated

2 sprigs of rosemary, leaves picked and chopped


Try our recipe for the perfect pizza!


  • Heat the oil in a saucepan over a medium heat. Cook the onion and garlic for 5-6 minutes, stirring occasionally, until softened.
  • Add the tomato purée and cook, stirring, for one minute.
  • Add the tinned tomatoes along with any of the optional extras you want to use. Turn the heat to high and bring to the boil.
  • Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly. If using for pizza, you may wish to simmer it for an additional five minutes to thicken it further.
  • Stir in the basil. Use the sauce on pizza, in lasagne, in pasta dishes or with chicken, fish or red meat.