Italian tomato sauce
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Skip to ingredients
- 3 Large Cloves of Garlic Finely chopped
- 1 Medium Onion, Diced
- 2 - 3 Tbsp Extra Virgin Olive Oil
- 2 Tins Diced Tomatoes/ 10 Diced Tomatoes
- 175ml Red Wine
- Handful Fresh Basil, Finely Chopped, If dried 1 Tbsp
- Handful Fresh Oregano, Finely Chopped, If dried 1 Tbsp
- 2 Bay leaves
- 2 Tbsp Tomato Puree
Method
step 1
Heat the Olive oil in a Large frying pan/Skillet until very hot.step 2
Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.step 3
Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.step 4
Once mixture has simmered add puree and stir in, simmer for a further 5 mins.step 5
Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.
