This is tomato sauce, not tomato ketchup although you could totally make your own ketchup too. This sauce is so versatile, you can use it on pizzas, bolognese, shepherd’s pie, chicken parmigiana, enchiladas….any dish that you think could do with a tomato sauce mix or base.
I remember those days of my culinary ignorance I would spread plain, unflavoured tomato paste on my pizzas. They taste good, but not fantastic. And they’re kinda dry after baking in the oven. I don’t remember how I got out of the dark ages and saw the light but never again will I spread just any tomato sauce from a can.
Sure you can always purchase ready made sauces from the market but if you can make them on your own, make a big batch and use it for multiple dishes. You won’t be paying for the jars or packaging.
BASIC TOMATO MARINARA SAUCE RECIPE
Ingredients;
A can of diced tomatoes
A small can of tomato puree
3 tablespoons of tomato paste
2 red onions, chopped
6 cloves of garlic, chopped
Dried oregano
Salt
Black pepper
Fresh basil, 5 leaves (cut chiffonade style)
Cayenne (optional)
Olive Oil
Water
Steps;
1. In a pot, heat your oil and add your chopped onions. When they’ve turned translucent, add your garlic and sautee till they’re fragrant.
2. Immedietly, add your whole can of diced tomatoes and tomato puree. Stir them around a little bit till they’re mixed up with the onions and garlic. Then add your tomato paste and incorporate it into the sauce.
3. Add your herbs, spice and seasoning, black pepper, dried oregano, optional cayenne and your fresh basil. Taste first before adding your salt because canned tomatoes tend to already have salt in them.
4. Let the flavours simmer on low heat for 15 mins. Then transfer the sauce into a blender and blend till smooth. If it’s too thick, add water to thin it out. But remember to adjust your seasoning again after that.
5. Store in jars until ready for use.
Note: I like a lot of garlic in my sauce so that’s why I added a lot, if you don’t like too much garlic, use less cloves. You can also substitute with roast garlic so the smell won’t be as strong. Basil bruise easily so cut it just before you add it into the sauce.
