Tomato sauce serves as the basis for many a delicious meal. Add chilli for a kick, or fry a little beef bacon with the onions for a richer sauce. Paprika will give it a smoky flavour. Alternatively, serve it as is, on pasta with a light grating of Parmesan.
Prep time 10 mins
Cooking time 50 mins
1 tbsp olive oil
1 tbsp butter
1 red onion, finely chopped
2 cloves garlic, crushed
800g tomatoes (tinned or peeled and chopped)
Small handful fresh basil leaves, torn
1 tsp sugar
½ tsp balsamic or red grape vinegar Heat oil and butter together in a saucepan and add onion. Sauté until beginning to brown, then add garlic and cook for a further minute. Add the tomatoes and crush them with the back of the wooden spoon. Add the basil, sugar and vinegar, and season with salt and black pepper. Bring to the boil, reduce the heat leave to simmer for about 45 minutes, stirring regularly. Blitz the sauce using a hand stick blender until smoother, but retaining a little texture.