An Incredibly Easy Tomato Sauce for Pasta & Pizza
We kick-start the week with my signature tomato sauce which can be stirred into some hot pasta or used as a base for pizza.
it is fuss-free, simple to make and requires only a handful of ingredients
The only time consuming element of this recipe is the actual cooking time. The longer you let the sauce cook, the better it tastes.
The photo above shows the sauce over a bed of spaghetti which was our salvaged dinner after the gnocchi disaster. The cheese that you see is cheddar. I thought I had some grated Parmesan in the refrigerator but turned out not the case. I was not in the mood to grate some and so made do with grated cheddar which was handy. It made the spaghetti taste quite nice and comforting and the tomato sauce lived up to its reputation.
For the sauce, I blend the tomato but if you don’t want to bother with getting the food processor out or whatever, finely chop the tomatoes and the recipe will work just as well. Instead of fresh tomatoes, you can also use canned plum tomatoes if you prefer.
The inclusion of red chillies is optional. Personally, I like a little bit of the oopmh they provide but you don’t have to add them if you don’t want to.
4 Large, ripe tomatoes
3-4 Tablespoons tomato puree
1 Pod of garlic
1 Cup fresh basil leaves
1-2 Red chillies OR 1 Teaspoon chilli flakes (optional)
1 Tablespoon olive oil
Salt to taste
- Wash and either blend or finely chop the tomato.
- Peel, wash and finely dice the onions.
- Peel and chop the garlic.
- Wash and chop the red chillies (if using)
- Wash and chop the basil leaves.
- Heat the oil in a saucepan.
- Add the chopped onion, garlic and chilli with a pinch of salt.
- Stir, cover and let this cook for 10 minutes.
- After 10 minutes, add the tomatoes, tomato puree, basil and some more salt to taste.
- Add half cup of water.
- Bring to boil, lower heat and let the sauce simmer for about 45 minutes to 1 hour.
- Serve hot over pasta or let it cool down and bottle it. Will keep well in the refrigerator for up to a week.