Well-flavoured tomatoes (either fresh or canned) and a few aromatic ingredients are all you need to make an excellent tomato sauce that can be used with pasta or spread on pizza. Makes 4 cups
|2 Tbsp||Olive oil|
|6||Large ripe tomatoes (Main)|
|2 Tbsp||Tomato paste|
|1 Tbsp||Fresh oregano|
|1 to taste||Salt & freshly ground pepper|
AdvertisementAdvertise with NZME.
- Heat a saucepan, add oil and diced onion, and cook over a medium heat for 10 minutes until onion is softened but not coloured. Add chopped garlic and cook for 1 minute more.
- Add tomatoes and any juice, and the tomato paste, then cook over a medium heat for 10 to 15 minutes until liquid is reduced and sauce thickened.
- Stir in oregano (or basil) and season with salt and pepper to taste.
Tip:It's possible to substitute canned tomatoes for the fresh ones in this recipe - just use two 400g cans of chopped tomatoes.
Tip:If the sauce is too thin and watery, cook it a little more to reduce the liquid.
Tip:If the sauce is quite tart-tasting (this will depend on time of year and acidity of the tomatoes), add 1 teaspoonful of sugar, or a little more, to taste.
Tip:To store, place the cold sauce in a covered container and refrigerate for up to four days.
Tip:Freshly made tomato sauce can be frozen for up to six months.