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
Ingredients:
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
Method:
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.