Homemade Tomato Sauce Recipe

In our house we eat a LOT of pasta - fresh pasta with a simple homemade sauce stirred through is one of life's pleasures for me. So simple, filling and tasty!

Homemade tomato sauce should be allowed to cook long and slow to allow the flavours to develop but the good news is it freezes really well too - so here is my recipe for Homemade Tomato Sauce.

This will make enough for about 4 meals so an hour in the kitchen today means you can whip up tasty pasta dinners at a moments notice from your freezer. And, even better, at a fraction of the cost of shop bought jar sauces.

Don't be tempted to leave out the sugar - it really brings out the tomato flavour and takes away the bitterness that sometimes cuts through.

Homemade Tomato Sauce

 

Ingredients

3 or 4 tins tomatoes (get the cheapest you can find -basics ranges are fine for this as the sauce will be pureed at end of cooking)
2 onions
2-3 cloves of garlic
2 tbsp Olive oil
2tsps dried mixed herbs
1 tbsp tomato puree
1tsp sugar
Salt and pepper to season

Method

Heat up the olive oil gently in a large pan with a lid. Add the crushed garlic and chopped onions and 'sweat' for about 5 minutes until the onion is nicely softened and golden. Add the puree, herbs and tomatoes and stir before adding the sugar and seasoning to taste.
Now place the lid on and leave to simmer on a low heat for at least 45 mins (longer if you want - the longer it simmers, the more intense the flavour).  Give it a stir occasionally to stop it catching on the bottom of the pain and check that it doesn't 'dry out', fill up one of the empty tins/cartons the tomatoes came in with water and add some if you think it needs it.

If you want, add a glug of red or white wine to the sauce for extra flavour - the alcohol will evaporate during simmering process.

Once your sauce is cooked leave it cool before blending - being splashed by piping hot tomato sauce is no fun, believe me! - then transfer into containers.

The sauce will keep for a week or so in an airtight container in the fridge or you can freeze it (don't forget to label the container!).

I use this sauce on it's own or as base for spag bol or lasagne and even homemade pizza topping with lots of cheese sprinkled on top.

You could also make it with more vegetables. Peppers and carrots work well and puree down ok for 'hidden veg' sauce for those picky eaters. Alternatively don't puree the sauce at all, leave it chunky and add some oven-roasted Mediterranean veg then stir in some cooked pasta for a delicious, filling and healthy meal.

Yummy :-) 

  
ps - thanks for all your lovely comments on my last post. It really is GOOD to be back blogging again. Thank you so much xx