Basic Tomato Sauce
- For 1.5 Litres
- 100ml extra virgin olive oil
- 1 onion, finely sliced
- 1 garlic clove, chopped
- Scant 1/2 tablespoon fine salt
- 3/4 teaspoon black pepper
- Small pinch of chilli flakes
- 750g Fresh Tomatoes, quartered
- 3 x 400g tins of chopped tomatoes
- Small handful of fresh oregano, chopped
- Caster sugar, if necessary
A good tomato sauce is such a useful commodity to have to hand and. although the convenience of tinned passata has made shortcuts incredibly tempting, I would still recommend that you make a big batch of this sauce and save what you don’t use in the fridge (where it will keep for up to a week) or freezer.
Heat half the oil in a saucepan on a medium-low flam and in it sweat the onion, garlic, salt, pepper and chilli for 15 minutes. When the Onions are glossy and transparent, add the fresh tomatoes and the rest of the oil and cook gently for a further 15 minutes.
Add the tinned tomatoes, bring the to a gentle bubble and then simmer on a very low heat for 1 hour
Take the pan off the heat and add the chopped oregano. you can season the sauce with a little sugar, to taste – it will depend on how sweet your tomatoes are. Transfer to a food blender or use a hand-blender to blitz for a few minutes. If you like, pass through a sieve and then enjoy!
This is our favourite Tomato sauce at Char Outdoors, from the incredible Spuntino cook book, written by the fantastic Russell Norman.