Simple Batch Tomato Sauce

• 1.2kg canned crushed tomatoes
• 60ml extra virgin olive oil
• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 5ml salt

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent.

2. Mark step 2 done
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   Stir in the minced garlic and cook for 1 min, being careful not to let it brown.

3. Mark step 3 done
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   Pour in the canned crushed tomatoes and season with the salt. Stir well and bring the mixture to a gentle boil over medium-high heat.

4. Mark step 4 done
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   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.

5. Mark step 5 done
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   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 120 min of cooking; it keeps safely for up to 5 days in the fridge or can be frozen for up to 3 months.

Created with AI. Review the ingredients, quantities and steps before cooking.