It takes only a few simple steps to prepare this versatile tomato sauce for pasta. It is made using a number of common kitchen ingredients and can be used for a variety of dishes including spaghetti bolognaise, lasagne and other popular pasta dishes. It is far better than any shop bought equivalent and once tried, the chances are that you will continue to make your own sauce. Why not give it a go?
Ingredients
- 1 medium red onion, chopped
- 4 cloves garlic, crushed
- One 400g tin chopped tomatoes
- 1 tablespoon chopped rosemary
- 1 tablespoon dried oregano
- A handful of fresh basil leaves
- 1 tablespoon tomato purée
- Half a teaspoon sugar (optional)
- A dash of olive oil
- A dash of red wine
Equipment needed
- Chopping board
- Sharp knife
- Large saucepan
- Can opener
- Garlic press (optional)
- Long handled fish slice
- Tablespoon
- Dessert spoon
- Teaspoon
- Hand blender (optional)
How to make tomato sauce for pasta using tinned tomatoes
Heat the olive oil in a saucepan. Add the onion and garlic and cook until soft. The onion can either be finely chopped or cut into larger pieces depending on your preference and the dish it will be used for.
Add the chopped tomatoes (including the juice), tomato purée, rosemary, oregano and basil leaves and stir. Add the red wine and sugar (if using sugar).
Simmer over a low heat (without a lid) for around 20 minutes to allow the flavours to mingle.
If you prefer a smooth tomato sauce, blend the cooked sauce using a hand blender before serving or storing in the fridge or freezer.
The quantities above are sufficient for approximately 2 servings, depending on the dish being prepared.
Tips
- The tomato sauce is ideal for making in bulk. It can be stored in the fridge for several days and can also be frozen in batches.
- If you have a good supply of fresh tomatoes then these could be used in place of tinned tomatoes.
- You may also wish to try arrabbiata sauce for pasta, a hot and spicy tomato based sauce which is guaranteed to add a kick to any meal.
- Tomato sauce isn't just for pasta, why not serve some homemade sauce alongside dishes such as quinoa nut roast with sweet potatoes or apricot nut roast.
Why not make your own egg pasta to add a touch of luxury to your meal? It really is very easy to make and is far better than any any shop bought pasta I have tried.
The tomato sauce makes an ideal accompaniment to homemade cheese and spinach ravioli. The ravioli can be made with traditional egg pasta or with the addition of spinach to make pasta verde.
Tomato sauce for pasta (using tinned tomatoes)
Ingredients
- 1 red onion
- 4 cloves garlic
- 400 g tin tomatoes
- 1 tablespoon fresh rosemary
- 1 tablespoon dried oregano
- 1 handful fresh basil
- 1 tablespoon tomato purée
- ½ teaspoon sugar (optional)
- 1 tablespoon olive oil
- 1 tablespoon red wine
Instructions
- Chop the onions, finely chop the garlic and finely chop the rosemary.
- Heat the olive oil in a large pan.
- Add the onion and garlic and cook until soft.
- Add the chopped tomatoes (including the juice), tomato purée, rosemary, oregano and basil leaves and stir.
- Add the red wine and sugar (if using).
- Bring to the boil and simmer without a lid for around 20 minutes.
- If you would like a chunky sauce then the sauce will then be ready to use. Alternatively, blend using a hand blender If you would prefer a smooth sauce.
Nutrition
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