One of the staple dishes in our kitchen is a really simple tomato sauce. I make a batch almost fortnightly and it’s used in a few different ways, from spaghetti and meatballs, in lasagne, with baked vegetable dishes and topping pizzas, it’s so simple to do and the basis of so many meals it is one of the first things I’ll be teaching the boy to cook. Using some of good quality tinned tomatoes, I knocked up a batch of sauce for a quick and simple meal this week.
Versatile Tomato Sauce
1 large onion (or two small ones) finely chopped
1 clove of garlic, crushed
1 bottle of passata
1 pod of tomato purée
1 teaspoon of oregano or mixed herbs
1 teaspoon of pesto, tomato pesto if you have it (optional)
Salt & pepper
1. In a frying pan heat up a splosh of olive oil (about a tablespoon) and gently soften your finely chopped onion. Stir frequently until soft and then add your crushed garlic and warm through for a few minutes, don’t let it burn or it’ll go bitter.
2. Once your onion is soft, add the passata and warm through. While it’s bubbling away gently, add the tomato purée, herbs, pesto (optional) and salt and pepper. To balance out any bitterness from the tomato add a good pinch of sugar to taste.
3. Leave to simmer gently for ten minutes or so, stirring frequently.
To serve as I have done, toss through some cooked spaghetti and serve with meatballs and a sprinkle of cheese. Alternatively layer into your lasagne, or cook for longer until it thickens a bit more and use as a pizza topping.
This tomato sauce is incredibly versatile and I know that even if I serve it just with some plain pasta it will be a meal the small boy will devour in one sitting. As it’s made from tomatoes it is one of his five a day and is probably healthier than what I could buy in a jar.
I like to use good quality passata and purée where I can, you can tell by the colour, texture and flavour of the raw ingredient that anything you make with them will be tasty.