Simple, Adaptable Tomato Sauce Recipe

20160825_165835This is the kind of recipe that is perfect if you have a glut of tomatoes. I highly recommend making a lot of it and freezing batches as it’s easy to adapt for different uses. The biggest thing with this recipe is to cook it low and slow – it tastes way better if you can let it simmer for hours.


  • fresh tomatoes (you can try different varieties; canned is also fine)
  • 1/2 red onion (chopped)
  • 2 garlic cloves (chopped)
  • handful fresh basil (chopped)
  • 1/2 handful fresh parsley (chopped)
  • 1/4 tsp of chilli powder (optional)
  • olive oil
  • salt and pepper to taste


  1. Add a generous glop of olive oil to a deep pot, medium heat. Add the onion and garlic, with half the fresh herbs and the chilli powder.
  2. Fry for a few minutes, until the onion starts to brown a little (about 3-5 minutes). Stir.
  3. Add the tomatoes, salt and pepper, and another splash of olive oil and stir well.
  4. Turn down the heat, add the lid, and simmer for as long as you can (I like to leave it for about 3 hours. Low and slow is the name of the game).
  5. Just before serving (or cooling down to freeze), add the rest of the herbs.

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