This is a classic and versatile recipe, I use it regularly and always make a double batch and freeze it in portions, as it makes a quick base sauce for so many other dinners.
Once you’ve made it you’ll never want to use a jar again.
Serves 8 -12 Gluten Free
- 5 garlic cloves
- 1 large brown onion, finely chopped
- large bunch fresh basil
- 4 tbsp extra virgin olive oil, plus more to serve
- 2 tbsp tomato purée
- 4 x 400g/14oz cans chopped plum tomatoes
- 1 tbsp caster sugar
- salt and freshly ground black pepper
- Heat the oil in a wide saucepan or large frying pan,
- Fry the onion for 5 minutes, or until translucent and soft but not coloured.
- Add the garlic and finely chopped basil stalks and sizzle for one minute, again not allowing them to colour.
- Stir in the tomato purée.
- Tip in the chopped tomatoes, and sugar.
- Season with a generous amount of salt and pepper.
- Simmer slowly for 30 minutes until the sauce is rich and thick.
- Tear and stir in the basil leaves just before the end.
This can be frozen but should be used within a month.
For a creamy mascarpone and tomato sauce, add 1 tbsp of mascarpone cheese per person to the sauce and a little bit of the pasta water to thin it a little, Top with some Basil leaves and a generous grating of parmesan. Or fry off some meatballs and add to spaghetti for a quick and easy meal.
It’s just as good on it’s own on some pasta….