Levenmouth Academy

  • SearchSearch Site
  • Translate Translate Page
  • Twitter Twitter

Tomato Sauce


READY IN 75 minutes

COOKING TIME 50 minutes

PREP TIME 25 minutes

SERVES 8 Portions, enough for two meals

 

 

Equipment

 

  • Large saucepan
  • Wooden spoon
  • Measuring jug
  • Vegetable knife
  • Chopping board
  • Peeler

Ingredients

 

  • 4 Tbsp olive oil
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tsp sugar
  • 4x 400g cans chopped tomatoes

 

Method

  • Peel, wash and chop carrots and onions.

  • Crush garlic.

  • Slice celery sticks.

  • Heat the oil in a pan and add the vegetables and bay leaf.

  • Stir in the sugar with some salt.

  • Gently cook for 10-15 minutes until the veg is tender.

  • Stir in the tomatoes and 150ml water.

  • Simmer very gently for 30 minutes until the sauce has reduced by two-thirds and is very thick. (If you have doubled or

    tripled the quantities, this may take up to 1 hr.)

  • Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom.

     If you like your sauce a little thinner, add a splash of water.

  • Serve half with cooked pasta and chill or freeze other half in 1-2 batches for later use.


Also goes well with sausages in a casserole or as base for bolognes or lasagne sauce.