Big-batch Tomato Sauce

Big-batch Tomato Sauce

By
From
Green Kitchen At Home
Makes
Makes 2.25 litres
Photographer
David Frenkiel

With a good tomato sauce bottled in the fridge you are only minutes away from countless delicious and wholesome meals. We’ve included this recipe because we’d like to encourage you to make huge batches so you always have it available. Another good thing about making big batches of sauce is that the flavours keep on developing, so it always tastes better on days 2 and 3.

If you are making a specific meal that requires a tomato sauce, make a habit of doubling the amount of sauce, and bottle the leftovers.

We always give our sauce plenty of time to reduce on the stove, as this transforms the tartness in the tomatoes into sweet tones. We also add the basil stems together with the onion as the stem carries a lot of flavour. You can add extra spices and vegetables to the sauce, but we keep ours simple and instead add flavours when we use it for specific recipes.

Check out the Family-style Tortilla Bowls, Shakshuka, Popeye Polpette, Lemon Ricotta Lasagne for a Crowd and Flatbread Pizzette for various ways to use this sauce.

Ingredients

Quantity Ingredient
4 tablespoon extra-virgin olive oil
3 onions, peeled
6 garlic cloves, peeled
50g fresh basil
4 tablespoons capers, drained and rinsed, (optional)
4 tablespoons tomato puree
6 x 400g tins chopped tomatoes
sea salt
freshly ground black pepper

Method

  1. Heat the oil in your largest saucepan on a medium-low heat. Finely chop the onions, garlic and basil stems, transfer to the pan and sauté for about 10 minutes, or until the onions have softened. Add the capers (if using), tomato purée and tinned tomatoes and season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for at least 30 minutes or until the sauce is flavoursome and has reduced, stirring from time to time so as not to burn the base. Add more water to loosen the sauce if it becomes too dry.
  2. Remove from the heat, stir through the basil leaves, cover and set aside to cool and for the flavours to enhance. Store the sauce in the fridge in sealable glass bottles and it will keep for at least 4–5 days. Alternatively, freeze it in freezer bags or containers.
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