The Perfect Tomato Sauce
10m prep 40m cook 50m ready
A classic tomato sauce made with fresh beefsteak tomatoes, simmered with herbs and a touch of sherry vinegar for depth. Perfect for pasta, pizza, or as a base for many Mediterranean dishes.
Ingredients
- 3/7 cups olive oil
- 1 large red onion finely chopped
- 3 garlic cloves crushed
- 2 1/5 lbs beefsteak tomatoes peeled, deseeded and chopped
- 1 tbsp sugar
- 2 tbsp sherry vinegar
- 4 basil leaves torn
- 2 bay leaves
- 1 sprig fresh thyme
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95.8 mg
- Iron: 1.05 mg
- Magnesium: 13.7 mg
- Phosphorus: 78.9 mg
- Potassium: 211 mg
- Zinc: 0.6 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3/7 cups olive oil
- 1 tbsp sugar
- 2 tbsp sherry vinegar
- 2 bay leaves
- 1 sprig fresh thyme
- sea salt
- freshly ground black pepper
Prepare
- 1 large red onion, finely chopped
- Crush 3 garlic cloves
- 2 1/5 lbs beefsteak tomatoes, peeled, deseeded and chopped
- 4 basil leaves, torn
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over low-medium heat. Add the finely chopped red onion and crushed garlic, and sweat them until they just start to break down, about 3–4 minutes, stirring occasionally.
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Step 2.
Add the peeled, deseeded, and chopped tomatoes to the pan. Cook for 5 minutes, stirring from time to time.
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Step 3.
Add the sugar, sherry vinegar, torn basil leaves, bay leaves, and fresh thyme sprig. Cook slowly for 30–35 minutes, stirring occasionally, until the sauce has reduced and thickened. If you prefer a thinner sauce, add a little water during cooking.
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Step 4.
Pass the sauce through a fine sieve (strainer) to remove the herbs and any remaining solids. Season with sea salt and freshly ground black pepper to taste.
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Step 5.
Pour the sauce into sterilised air-tight containers. Refrigerate for up to 1 week or freeze for up to 3 months.
Ratings & reviews
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