Robyn Bach Cooks Recipe #6: Homemade Tomato Sauce - two ways.

 

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.

Source

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.

Action

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.

Two ways?

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.

 


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