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Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 x 400g tins of plum tomatoes.
  • 2 medium red onions, roughly diced.
  • 3 garlic gloves, sliced.
  • 1 tbsp of dark muscovado sugar.
  • 1 tbsp of oregano.
  • Extra-virgin olive oil.
  • Red wine vinegar.
  • 1 chicken stockpot (optional).
  • Chilli flakes (optional).
Tomato Sauce Tomato Sauce

Tomato Sauce

Beautiful sauce perfect for pizza's or pasta's.

Make a big batch of tomato sauce and store in jars, will last for weeks in the freezer. Perfect with pasta or pizza base.


  1. In a saucepan add the onions, garlic a good drizzle of the olive oil and the chilli flakes if you are using them (add to taste). Slowly fry over a low heat for around 10-15 minutes.
  2. Once the onions and garlic have softened with little colour add the tin tomatoes. Fill half of one of the cans with water, swirl it around to get all the bits of tomato left, then pour into each tin then into the sauce. Season with salt and pepper and followed by the oregano, sugar and if you are using it the chicken stockpot. Bring to a boil then reduce to the lowest light and simmer for an hour, giving it to stir occasionally.
  3. Once the sauce is ready, use a hand blender and whizz to make a smooth sauce.
  4. To finish the sauce taste for seasoning and adjust accordingly and add a good glug of extra-virgin olive oil and a splash of red wine vinegar.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Tomato Sauce

Beautiful sauce perfect for pizza's or pasta's.

Make a big batch of tomato sauce and store in jars, will last for weeks in the freezer. Perfect with pasta or pizza base.

favorite
print
rate
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 x 400g tins of plum tomatoes.
  • 2 medium red onions, roughly diced.
  • 3 garlic gloves, sliced.
  • 1 tbsp of dark muscovado sugar.
  • 1 tbsp of oregano.
  • Extra-virgin olive oil.
  • Red wine vinegar.
  • 1 chicken stockpot (optional).
  • Chilli flakes (optional).
  1. In a saucepan add the onions, garlic a good drizzle of the olive oil and the chilli flakes if you are using them (add to taste). Slowly fry over a low heat for around 10-15 minutes.
  2. Once the onions and garlic have softened with little colour add the tin tomatoes. Fill half of one of the cans with water, swirl it around to get all the bits of tomato left, then pour into each tin then into the sauce. Season with salt and pepper and followed by the oregano, sugar and if you are using it the chicken stockpot. Bring to a boil then reduce to the lowest light and simmer for an hour, giving it to stir occasionally.
  3. Once the sauce is ready, use a hand blender and whizz to make a smooth sauce.
  4. To finish the sauce taste for seasoning and adjust accordingly and add a good glug of extra-virgin olive oil and a splash of red wine vinegar.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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