Tomato Sauce
In my opinion, this is one of the most important sauces in the kitchen. I can use it in lasagne, I can make cannelloni with it or add it to my minestrone. It’s quick, delicious and very versatile, so I would always recommend making at least 2 litres and freezing it.
- Recipe serves10
- Preparation Time10 min
- Cooking Time20 min
Ingredients
- For 2l:
- 3tbsps olive oil
- 6 fresh tomatoes, peeled
- 4 x 400g cans of chopped tomatoes
- 2 bay leaves
- 3 cloves of garlic
- 2 onions
- A handful of basil leaves
- A few sprigs of thyme
- 2 Knorr Vegetable Stock Pots (you could also use Chicken)
- Salt
- For 1l:
- 1-2tbsp olive oil
- 6 fresh tomatoes, peeled
- 2 x 400g cans of chopped tomatoes
- 1 bay leaf
- 2 cloves of garlic
- 1 onion
- A small handful of basil leaves
- A sprig of thyme
- 1 Knorr Vegetable Stock Pot (you could also use Chicken)
- Salt
Method
- Take a large saucepan or stove-top casserole dish.
- Finely chop the onions.
- Crush or slice the garlic – you can use more or less depending on how garlicky you like your sauce. Once sliced, add a little salt and, using the back of your knife, mash it into a paste. The salt helps to get the paste really smooth and fine, but you can just use a garlic crusher or a food processor.
- Cook the garlic and the onions without colour over a gentle heat.
- Quarter the fresh tomatoes and add to the mixture. Add the tinned tomatoes.
- Add a Knorr Vegetable Stock Pot – it seasons the sauce and gives it a special “umph”!
- Add the two bay leaves and a few sprigs of thyme. Allow the sauce to gently come to the boil.
- After 15–20 minutes, remove the bay leaves and thyme. Add the basil. The sauce is now finished.
- This sauce is very versatile so you can always make 2 litres of it, and freeze. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
