Basic, versatile tomato sauce

0
1715
Makes 500 ml (approx.)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato purée
800g tinned chopped tomatoes
1pinch of sugar
Salt and black pepper
1small handful of fresh basil leaves, finely chopped

Optional extras:
1 tbsp balsamic vinegar
60ml red wine
1pinch of dried chilli flakes
40g Parmesan, grated
2sprigs 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.