Basic Tomato Sauce

This recipe produces a very versatile tomato sauce which can be used with pasta, meatballs, or as the basis for many Italian recipes.

If you are lucky enough to have very ripe and flavoursome tomatoes available then by all means use these instead of the tinned tomatoes.  (Click here for a step by step guide to skinning and chopping fresh tomatoes). Don’t bother using fresh tomatoes if they aren’t absolutely ripe and flavourful – use good quality tinned Italian plum tomatoes instead.

Hot debate rages between sauce aficionados as to the BEST ingredients and method for making the sauce – to some, the addition of chopped onion is obligatory, others only use it if not using garlic, and others still consider it an abomination.  Similarly, there is no agreement on whether butter can be used instead of olive oil.  And to complicate matters further, some add wine (red or white), tomato puree and/or herbs.  Personal opinion often stems from family tradition.  I have simply given the recipe for how I make the sauce – feel free to use it as a starting point!

1. Gently heat the olive oil in a medium saucepan over a low heat.  Add the onion and sweat it for 5 minutes or until it is soft and translucent.  You don’t want to brown it.
   
2. Add the crushed garlic and cook for a further 2 minutes over a gentle heat.
   
3. Add the tinned tomatoes (or fresh if you are using instead) and break up with a wooden spoon or stirrer.  Add the sugar, vinegar, a good grind of pepper and a good pinch of sea salt. Give everything a good stir.
   
4. Bring the pot up to a gentle simmer and, stirring every so often, simmer everything for about 40 minutes or until the liquid has reduced and the sauce is thick and rich.
   
5. If you aren’t using the sauce straight away, you can refrigerate it or freeze it.  I usually add a little more olive oil and some torn basil leaves before using it also.