Basic tomato sauce

Basic tomato sauce

By
From
Encyclopedia of Food and Cookery
Makes
500 ml

This is a good sauce to make in quantity and freeze – the recipe can easily be doubled. Use it as a base for a superb homemade soup; with spaghetti or other pasta; with meatballs; for cooking mussels or other seafood.

Ingredients

Quantity Ingredient
700g tinned peeled tomatoes
3 tablespoons tomato paste
6 sprigs parsley
2 garlic cloves
1 onion, quartered
1 teaspoon sugar
1 tablespoon basil leaves, chopped
60ml olive oil
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method

  1. With the metal blade of a food processor or blender in place, add tomatoes, tomato paste, parsley, garlic, onion, sugar and basil. Process, turning on and off rapidly, until ingredients are all finely chopped.
  2. Pour into a large saucepan. Add olive oil, bay leaf, salt and pepper. Simmer for 30 minutes and remove the bay leaf. Taste for seasoning, adding more salt if needed. If a smoother sauce is desired, process the mixture until puréed, again using the food processor with the metal blade.
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