I know I’ve said before that I always use Dolmio tomato sauce in any pasta recipes I use, but I decided to go nuts and try my own, with truly fantastic results, this quick punchy sauce is just as good, if not better than anything in a jar! It goes well with anything needing a tomato sauce, meatballs, lasagne, spaghetti bolognese… the list is endless!
I have added a sprinkle of dried crushed chillies and even with only a little it does hit the taste buds, so if you don’t like heat then literally only add a pinch of chillies, more than that and your head will be on fire, especially if you don’t like hot food!!!
I use good quality tinned and peeled plum tomatoes and their juices because fresh is just so much more effort and hassle and there is nothing wrong at all with tinned tomatoes if they’re good quality or organic if you can get them. Fresh basil is also a must, don’t even bother trying to use dried, it’s not the same, DO however, use dried oregano! It just tastes better than fresh, but if you can do it, if you have the time, and if, like me, you do grow your own oregano, dry it out the day before and use it here.
This recipe will yield a serving for 4 or so people, that said, I made a bolognese sauce out of it today and I had a jar left over for another dish in the week! Try and keep some clean empty jars in the cupboards, you never know when you’ll need them!
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 4 tablespoons extra virgin olive oil
- 2 x 400g tins peeled plum tomatoes, blended until pureed
- 1/4 teaspoon dried crushed chillies (more if you prefer)
- Small handful of fresh basil leaves, torn into pieces
- 1 heaped teaspoon dried oregano
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon white caster sugar
- Salt to season
- On a medium/high hob, heat the olive oil in a medium sized saucepan and when hot, add the onion, garlic and chillies, stirring and frying gently until soft.
- Pour in the pureed tomatoes (I use the blender part of my food processor to get the job done but if you want chunkier sauce, then chopped the tomatoes by hand and make sure to keep the sauce from the tin to add to the sauce with the chopped tomatoes), stir in the oregano, vinegar and sugar and leave to simmer on a medium/low heat for about 10 minutes, stirring occasionally.
- Add salt to season, tasting as you go so you don’t overdo it, then add the torn basil leaves and stir them into the sauce.
- Remove from the heat and store or use as required.