Tomato Sauce
From vivian 16 years agoIngredients
- 2 tbsp extra-virgin olive oil shopping list
- 1 onion, finely diced shopping list
- 2 garlic cloves, finely diced shopping list
- 1 stick of celery, finely diced shopping list
- 150ml (1/4 pint dry white wine shopping list
- 2x400g (14oz) cans of chopped tomatoes shopping list
- 1 fresh bay leaf shopping list
- 1 tsp tomato puree shopping list
- 1 tbsp caster sugar shopping list
- 1 tbsp dried oregano shopping list
- salt & freshly ground black pepper shopping list
- 4 plastic storage containers shopping list
- OPTIONAL ADDITIONAL FLAVOURS shopping list
- Dried chili flakes shopping list
- Panchetta, fried until crispy shopping list
How to make it
- Heat a pan and add the oil, then stir in the onion, garlic and celery and cook for about 5 minutes until softened but not coloured, stirring occasionally.
- Pour in the wine and allow to bubble away, then add the bay leaf, tomato puree, tomatoes, oregano, sugar and season to taste.
- (at this stage you could also add cooked pancetta or chili flakes etc as desired).
- Bring the sauce to a simmer, then simmer gently for about 30 minutes, stirring occasionally until the sauce is well reduced and thickened.
- Remove from the heat and leave to cool a little.
- When the sauce has cooled, discard the bay leaf and devide between the plastic containers.
- Can be kept in the fridge for up to 3-4 days or freeze until required.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- moderngirlskitchen Chattanooga, TN
- dandelion Ashland, NE
- vivian Stoke-on-Trent, GB
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