If there’s ever a time for comfort food it's when the seasons
shift from autumn to winter. This thick, scarlet
red sauce is a useful addition to any fridge but particularly one that that
needs to make meatballs, bolognaise, lasagne or ‘saucy pasta’ at any point
during the week.
Double the quantities if you have a pan large enough, the sauce keeps well and I promise you’ll find it useful.
Double the quantities if you have a pan large enough, the sauce keeps well and I promise you’ll find it useful.
MY TOMATO SAUCE
3 tbsp. olive oil
2
onions, sliced
2 large garlic cloves, chopped
4 tbsp. tomato puree
2 x 400g tins good quality chopped tomatoes
200ml vegetable stock
Pinch of salt
1 tbsp. soft brown sugar
1. Start by making the rich tomato sauce: heat 3 tbsp. of the oil in a
frying pan, over a medium heat. Add the chopped onion and soften over a gentle
heat for 5 minutes. Add the garlic and continue to
cook, stirring, for a couple more minutes. Stir through the tomato puree then pour
over the tinned tomatoes and stock, season with salt and add the sugar. Stir
well and then simmer gently uncovered for about 30 minutes or until the sauce
is lovely and thick.
