CLAS­SIC TOMATO SAUCE

The Australian Women’s Weekly Food Magazine - - Weekday Basics -

PREP + COOK TIME 40 MIN­UTES (+ COOL­ING) SERVES 4 (MAKES 3 CUPS)

1 ta­ble­spoon ex­tra vir­gin olive oil • 1 medium brown onion (150g), chopped • 2 cloves gar­lic, crushed • 800g can diced to­ma­toes 1 tea­spoon sugar • fresh basil leaves 1 Heat oil in a large saucepan over medium-low heat. Cook onion, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til soft but not browned. Add gar­lic and cook, stir­ring, for 1 minute or un­til fra­grant. Add to­ma­toes and sugar. Sim­mer, un­cov­ered, for 20 min­utes or un­til thick­ened. Sea­son. Cool slightly.

2 Blend or process tomato mix­ture un­til smooth. Top with fresh basil leaves, then sprin­kle with freshly ground black pep­per.

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