This is the kind of recipe that is great to know by heart before you leave home. It’s super versatile, goes with pasta, delicious as a pizza base and tasty as a soup, with the addition of good stock.
1 onion, finely chopped
2 cans 450g chopped tomatoes – the best you can find as this is a key ingredient
1 tbsp butter
2 garlic cloves, finely chopped
2 tbsp tomato puree
Just a small pinch of ground clove
½ tsp allspice
1 tsp brown sugar
Sea salt and pepper to season.
First, prepare your vegetables. Here’s a nifty video that will show you how to chop an onion
Set your chopped onion to one side whilst you dig out a large, high sided frying pan with a lid.
Place the pan over a medium heat and pop in 1 tbsp of butter.
Once the pan is hot and the butter melted, carefully tip in your chopped onions, add a good pinch of flaked sea salt, stir the pan and put the lid on.
We’re going to allow the onions to cook for around 5 minutes, so that they get soft and sweet.
Meanwhile, prepare your garlic. Again, here’s a handy video that can show you the very best way to peel garlic.
When the onions are looking soft, remove the lid and give them a good stir. Add your chopped garlic, 2 tbsp tomato puree, a ¼ tsp ground clove and ½ tsp allspice. Stir once more and replace the lid.
Carefully open your cans of tomatoes, remove the lid from the pan and add to the sauce. Add a tsp brown sugar. Give the sauce a good stir and using a clean teaspoon, have a taste. Add more salt and a little ground pepper if you feel it needs it. The salt and pepper help to bring out all those lovely flavours.
Return the lid to the pan – this stops the sauce from drying out – and leave the sauce to cook over a low heat for 5-10 minutes.
The sauce will keep chilled in the fridge for up to five days.
Switch up the butter for a tbsp of olive oil, and the ground clove and allspice for a tbsp of dried oregano for a Mediterranean taste.