Tomato sauce

Tomato sauce

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 30 mins

Easy

Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per 150g serving

  • kcal58
  • fat2g
  • saturates0g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

Method

  1. Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.

  2. Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Glitterunicorns767
23rd Jan, 2018
Yum
big_shaq
15th Nov, 2017
why would you heat the sauce? serve it raw
lucyw
1st Feb, 2014
2.05
A bit of a nothing sauce. Tried adding sugar and more herbs but was still bland.
epidote
22nd Apr, 2013
5.05
This is really nice. I made it earlier as a pizza topping. It worked superbly. I'm looking forward to using the rest in a lasagne later this week.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.