A handy basic to have stored in the fridge for last-minute bolognese nights or nacho bakes, this tomato sauce recipe is an easy and budget-friendly idea.
- 2 kg ripe tomatoes
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 1 ½ tsp sea salt flakes
- Using a small sharp knife, remove cores from tops of tomatoes. Cut a shallow cross in the base.
- Place tomatoes in a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes, or until skins start to split. Remove tomatoes with a slotted spoon. Cool slightly. Peel and discard skins. Cut into 2cm pieces.
- Heat oil in a stockpot over a medium heat. Add onions and garlic. Cook, stirring, for about 6 to 8 minutes, or until onions are soft. Add tomatoes. Reduce heat to medium to low.
- Simmer rapidly, covered, stirring occasionally, for about 1 hour, or until tomatoes are soft and pulpy. Remove lid. Cook for a further 5 to 10 minutes, or until sauce is thickened. Stir in salt. Remove from heat. Cool.
For a flavour boost, add 1 to 2 tsp of your favourite dried herbs or a touch of chilli.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.4 g|
|Total carbohydrates||65.7 g|
|- Sugars||56.3 g|
|Dietary fibre||25.3 g|