TOMATO SAUCE RECIPES

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QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...



Quick tomato sauce recipe | Vegetables recipes | Jamie ... image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

    1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
    2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
    3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
    4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
    5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
    6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Nutrition Facts : Calories 187 calories, FatContent 16.3 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.65 g salt, FiberContent 1.8 g fibre

BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES



Basic tomato sauce | Jamie Oliver tomato sauce recipes image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 8

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil or marjoram
extra virgin olive oil

Steps:

    1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
    2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
    3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
    4. Pick the basil or marjoram and roughly chop, then add to the pan.
    5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre

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