A basic tomato sauce to be used in place of the high sodium bottled versions in the pasta isle. This recipe will give you something to work with that you can customise and call your own. Check out the variations if you are interested in doing that!
Pre-heat a medium pot on medium-medium-low heat. Add the olive oil and onion. Sweat (cook without browning) the onions for 4 minutes, stirring occasionally.
Add the garlic and sauté for 2 more minutes, stirring frequently.
Now add the tomatoes, thyme/oregano salt and pepper. Give a good stir.
Add the lid to the pot, but leave it open a crack. Bring to a simmer and then reduce heat to minimum. Simmer for 60 – 90 minutes.
Stir the sauce and mash the tomatoes on the side of the pot. Now it’s ready to go.
Use this with some whole wheat noodles and parmesan cheese for a simple but yummy pasta, or pour over roast chicken or use as the base to make a great Bolognese. You can also freeze this sauce for another day.
1 hour 15 mins
During the summer, you can use fresh tomato for the sauce. Just substitute 3 cups rough chopped fresh tomato for the 2 cans.
Add in extra veggies to boost your vitamin profile. Small diced celery, peppers, carrots and yams would all be suitable choices.
Fresh herbs really bring this sauce to the next level. Add in a couple tablespoons of fresh chopped oregano and a couple of fresh thyme. You will love it.