Tomato sauce

Tomato sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

Made using tinned or fresh tomatoes.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 small onion, finely chopped
1kg tomatoes, peeled, seeded and chopped
or 2 x 875 g tins tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon sugar, or to taste
1/4 teaspoon freshly ground black pepper
2 fresh basil leaves
or 1 sprig fresh oregano
1 bay leaf
1 tablespoon tomato paste

Method

  1. Heat oil in a saucepan, add onion and cook over high heat for 5–6 minutes, stirring, until brown. Add tomatoes, salt, sugar, pepper, basil or oregano, bay leaf and tomato paste. Bring to the boil, then cover and simmer for 45 minutes, stirring occasionally.
  2. Discard herbs before serving. Sauce may be pushed through a sieve to make a smooth purée if desired.

Note

  • Tomato sauce may be cooked for 15 minutes only; this gives a fresher tomato taste, which is preferred by some.
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