Simple Batch Tomato Sauce
By Daily SimmerA versatile, simple tomato sauce made from canned tomatoes, olive oil, onion, and garlic. Simmered until rich and thick, this recipe yields about 1 litre of finished sauce, making it perfect for preparing ahead for pasta and baked dishes. It keeps wonderfully in the fridge and is ideal for freezing.
Ingredients
Directions
- Mark step 1 done
Heat the extra virgin olive oil (60ml) in a large, heavy-bottomed pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent.
- Mark step 2 done
Stir in the minced garlic (4) and cook for 1 minute, being careful not to let it brown.
- Mark step 3 done
Pour in the canned crushed tomatoes (1.2kg) and season with the salt (5ml). Stir well and bring the mixture to a gentle boil over medium-high heat.
- Mark step 4 done
Reduce the heat to low. Simmer the sauce partially covered, stirring occasionally, until it thickens and reduces to yield about 1 litre of finished sauce.
- Mark step 5 done
Remove the pot from the heat. If you prefer a completely smooth texture, carefully purée the sauce using an immersion blender. To store, transfer the sauce to shallow containers to cool quickly. Refrigerate within 2 hours of cooking; it keeps safely for up to 5 days in the fridge or can be frozen for up to 3 months.
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