A really easy sauce to make but I assure you a really good recipe is a really good recipe! It can be used for pasta, pizza, meatballs etc.
Tomatoes are full of lycopene, a powerful antioxidant which helps protect our bodies from free radical damage and is significantly more concentrated in slow-cooked tomatoes.
The long cooking time means that the sauce will have a lovely intense rich flavour and the sweetness of the onions helps balance the acidity of the tomatoes.
Yields - 1 litre of sauce.
2 onions, finely chopped
4 shallots, finely chopped
6 cloves of garlic, crushed
2 x 400 g tins of plum tomatoes
400 g ripe vine tomatoes, roughly chopped
2 tbsp red wine vinegar
1 small bunch of fresh basil, shredded (rather than chopped)
Sea salt and pepper
- Heat the oil in a medium saucepan and add the chopped onion and shallots. Soften for about 8-10 minutes, until cooked but not coloured.
- Stir in the garlic and cook for another 2-3 minutes.
- Pour in the tinned tomatoes, add chopped vine tomatoes, and vinegar and season lightly with salt and pepper.
- Bring to the boil and then turn down the heat and simmer for 2 hours.
- Add the basil and stir through the sauce.
* Refridgerate the sauce for up to 5 days or freeze in batches.