SAVOURY SAUCE: Here is a collection of my favourite tomatoes sauces. Hopefully they might become useful to you.

BASIC TOMATO SAUCE:

 

 

 

¼ cup extra virgin olive oil                                         

1 Spanish, or red onion, chopped

4 garlic cloves, peeled, thinly sliced                           

3 tbsp. chopped fresh thyme

½ medium carrot; thinly chopped                               

2 x 28-oz cans plum tomatoes

¾ tsp. chopped, fresh or ½ tsp. dried oregano

8 fresh basil leaves, chopped

2 tbsp. chopped Italian parsley                                   

salt and fresh ground pepper.

 

 

 

In a large saucepan, heat oil over medium heat. Add onions, garlic and cook until soft. Add rest of chopped vegetables and cook 5 to 10 minutes more. Crush tomatoes and add into pan; then bring to a boil. Add chopped herbs, salt and pepper.

 

Lower heat and simmer sauce for 30 to 45 minutes until thick. Adjust seasoning. This sauce holds 1 week in refrigerator or up to 6 months in freezer. Recipe can be doubled.

 

To freshen sauce from freezer:  Heat 1/3 cup olive oil, 2 tbsp. butter in a heavy pan. Cook ¼ cup finely-chopped onion until soft. Add pinch of oregano and basil and the frozen or thawed tomato sauce. Cook over low heat 15 to 20 minutes. It is ready to be served.

 

 

 

 

 

VARIATIONS:

 

 

1.   SPICY TOMATO SAUCE: Add 1 tsp. red chilli flakes or ½to 1 tsp. hot chilli powder together with the thyme, and cook the sauce as before.

 

 

2.   10 MINUTES TOMATO SAUCE:

 

 

1 x 28-oz can whole tomatoes                                    

1/3 cup olive oil

10 basil leaves                                                            

pinch of cayenne pepper

salt and freshly-ground pepper                                   

1 tbsp. unsalted butter

 

 

 

Put tomatoes in the work bowl of a food processor fitted with steel blade. Process, using on/off pulses, until finely chopped.

 

In a saucepan over medium heat, heat olive oil until hot and add basil leaves. Cook until they begin to wilt, about 10 seconds. Add in tomatoes and cayenne pepper, salt and pepper to taste. Cover pan, bring to a boil and cook, stirring, until sauce becomes slightly thickened, about 6-7 minutes. Remove from heat and stir in butter. Adjust seasoning and serve over cooked pasta.

3.   THICK TOMATO SAUCE FOR PASTA:

 

 

 

2 x 28 oz. cans plum tomatoes, drained                                  

3 tbsp. olive oil

4 medium red onions peeled and slice very thin                     

2 cloves garlic, thinly sliced

salt and freshly ground pepper

 

 

 

In a saucepan, heat olive oil over medium-low heat and cook onions until very soft. Add garlic and cook 5-10 minutes more. Add tomatoes and stir the mixtures to break them up.

 

Season with salt and pepper to taste and cook slowly, stirring occasionally, for about 1 to 1 ½ hours. The oil should come to the surface and the sauce will be dark red and extremely thick. 

 

Cook pasta and transfer by tongs into the pan of sauce. Toss well. Top off with a little extra virgin oil, salt and pepper, and a bit of pasta-cooking liquid if necessary.                                                

 

 

4.   TOMATO AND HERB SAUCE FOR PASTA:

 

 

3 large plum tomatoes, peeled, seeded and diced                   

¾ cup olive oil

3 large shallots, finely chopped                                              

2 cloves garlic, crushed

6 large basil leaves, cut into julienne strips                             

2 sprigs coriander

3 sprigs tarragon                                                                     

1 tbsp. lemon juice

salt and fresh ground pepper

 

 

Heat oil in a saucepan over low heat until hot and cook shallots and garlic for about 5 minutes, or until softened. Remove from heat. Remove stalks from tarragon and coriander, add together with basil strips into oil mixture and leave to infuse for 5 minutes; then mix in tomatoes.

 

Return to the heat and cook gently until piping hot. Add lemon juice salt and pepper to taste. Toss sauce with freshly cooked spaghetti.