A versatile sauce that can be used for a whole range of things – from topping pasta, replacing your passata or using on pizzas. It’s freezable too so batch cook and defrost when needed – beats tinned!
Ingredients
1 Onion Diced
2 x sticks of celery diced
2 x packs of vine tomatoes halved
1 pack cherry tomatoes
2 x garlic cloves cut into chunks
small bunch of mixed herbs (I used thyme & oregano)
1 red chilli chopped (optional)
1/2 tbsp red wine vinegar
Sugar, salt & pepper to taste
Extra virgin olive oil
Method
Pre-heat oven to 150 (fan) / Gas Mark 3
Fry the onion and celery gentle to form the base for your sauce – ensure it’s soft and cooked through (but not browned)
Place the tomatoes, garlic and chilli (if using) into a bowl with the herbs and add 2tbsp olive oil, a good pinch of salt & pepper and mix together
Pour onto a pre-heated baking tray and bake in the oven until the tomatoes start to break down and go soft (careful not to over bake as burning the garlic will affect the flavour of your final sauce
Remove and set aside to cool. Once cool enough to handle remove the skins from the tomatoes
Add the tomato mix with some EVOO to a blender and whizz until you get the texture required – for a chunky pasta sauce whizz I recommend pulsing a few times – for more of a passata consistency whizz until fine.
Add the sugar and red wine vinegar gradually – taste as you go – this is all about personal preference so add until you reach your desired flavour
Decant into sterilised jars or ice cube trays and once cool refrigerate or freeze
Taste Love Create 