Classic tomato sauce for pizza or pasta

NZ Woman's Weekly 15/4/2007

Your
Rating:

Ratings: No ratings yet

Well-flavoured tomatoes (either fresh or canned) and a few aromatic ingredients are all you need to make an excellent tomato sauce that can be used with pasta or spread on pizza. Makes 4 cups

Ingredients

2 tbsp	Olive oil
1	Onion
2 cloves	Garlic
6	large ripe tomatoes
2 tbsp	Tomato paste
1 tbsp	Fresh oregano
1 to taste	Salt & freshly ground pepper

Directions

Heat a saucepan, add oil and diced onion, and cook over a medium heat for 10 minutes until onion is softened but not coloured. Add chopped garlic and cook for 1 minute more.
Add tomatoes and any juice, and the tomato paste, then cook over a medium heat for 10 to 15 minutes until liquid is reduced and sauce thickened.
Stir in oregano (or basil) and season with salt and pepper to taste.

Tip: It's possible to substitute canned tomatoes for the fresh ones in this recipe - just use two 400g cans of chopped tomatoes.

Tip: If the sauce is too thin and watery, cook it a little more to reduce the liquid.

Tip: If the sauce is quite tart-tasting (this will depend on time of year and acidity of the tomatoes), add 1 teaspoonful of sugar, or a little more, to taste.

Tip: To store, place the cold sauce in a covered container and refrigerate for up to four days.

Tip: Freshly made tomato sauce can be frozen for up to six months.