Ingredients:
- 2 x 400g cans of chopped tomatoes
- 4 cloves garlic (16g in total before peeling), minced
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ can (using an empty tomato can) of water
Instructions
- Prepare the Tomatoes:
- Sieve the canned tomatoes, separating the solids from the juice with a spatula.
- Reserve the juice in a bowl.
- Fill an empty tomato can halfway with water, swirl and pour it into the second empty can, swirl then add this to the reserved juice.
- Cook the Garlic:
- Heat the olive oil in a non-stick frying pan over low heat.
- Add the minced garlic and sauté gently for about 4 minutes until soft but not browned.
- Cook the Tomatoes:
- Add the sieved tomato solids and salt to the pan.
- Bring to boil, stirring, then reduce heat to medium. Cook for 6-8 minutes, stirring frequently, until the tomatoes are softened and fragrant. Taste to ensure that the tomatoes are no longer acidic.
- Simmer the Sauce:
- Pour in the reserved tomato juice and water mixture.
- Increase the heat to bring it to a boil, then reduce to a gentle simmer.
- Simmer for 12 minutes, stirring occasionally until the sauce has acquired the desired consistency. Taste for seasoning.
- Blend and Store:
- Transfer the sauce to a deep saucepan.
- Use a stick blender to blend until smooth.
- Allow the sauce to cool before transferring it to an airtight jar for storage.
Serving Suggestions
This versatile sauce is perfect for pasta, bruschetta, or as a base for your favourite dishes. We love using this as a base for pizza! Minimal ingredients, maximum flavour! Perfect for batch cooking in advance.
