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Updated: May 21, 2021

A really easy sauce to make but I assure you it’s 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 - ½ litre


2 tbsp olive oil

2 onions, finely chopped

4 shallots, finely chopped

6 cloves garlic, crushed

2 x 400 g tins plum tomatoes

400 g ripe vine tomatoes, roughly chopped

2 tbsp red wine vinegar

1 small bunch 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.

* Refrigerate the sauce for up to 5 days or freeze in batches.

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