Before I started tinkering with tinned tomatoes and ‘finding my own way’ with recipes, I tried loads of different tomato pasta sauce recipes, but I’ve pretty much sworn by this one for a couple of years.
It’s quick, cheap and easy, goes with anything and can be adapted to your tastes. It’s also easily doubled and doesn’t require puree or vegetable stock like some recipes I’ve previously tried.
Chuck in some chopped pepper (frozen or fresh), courgettes or mushrooms after your onions are softened but before adding the chopped tomatoes and heat for a couple of minutes as an extra way of getting your five a day.
I have this with pasta (brilliant for a packed lunch) or on top of fish – particularly those frozen fillets you can get. If you’re not going with the fresh ingredients, this can be made entirely from store cupboard essentials
Frankie’s simple tomato sauce (makes two generous portions)
You will need…
- Tin of chopped tomatoes
- Dried basil or mixed herbs (if you’ve got fresh, go for it)
- One small red onion (chopped finely)
- A few fat cloves of garlic, crushed (adjust to taste – I’m a garlic fiend)
- Chilli powder or half a chopped red chilli (it’s properly spicey if you go fresh, so I tend to use powder – so convenient!)
- A generous handful of sliced black olives
- Balsamic vinegar
- Red wine (optional)
- Pinch of salt
- Large pinch of sugar
- A couple tablespoons olive oil
- Heat the oil in a large frying pan over a medium heat. When it’s warmed through, add the onion and the garlic. Heat until softened. Add the fresh chilli if you’re using it.
- If you have red wine to hand, pour a generous slug of it into the pan and then heat until absorbed. Repeat with the balsamic vinegar.
- Add chilli powder if using it and heat for a further minute.
- Add the chopped tomatoes, olives, sugar, salt and herbs. Heat for five minutes or until excess water from the tomatoes has reduced.
- Serve with fresh basil and feta (depending on what you’re having it with)
I’ll be releasing a Touchcast video about this soon – for more recipe ideas, check out my Touchcast channel.