Trust us, your time will be well spent making this tomato sauce recipe – and it doesn’t even take that long! Cooking the sauce from scratch means you reduce the amount of sugar, salt and other additives found in shop-bought tomato sauce – and nothing beats its delicious freshness. It has myriad uses, from adding to pasta to topping pizza; freeze in batches so you’ve always got a convenient meal in the house.
Ingredients
Olive oil
2 tins chopped tomatoes
1 onion, chopped
2 garlic cloves, crushed
Handful of fresh basil
Pinch of cinnamon
1 carrot, grated
1tbsp tomato purée
Salt and pepper
Method
Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft.
Add the garlic, cinnamon and tomato purée. Cook for a few minutes then add the tomatoes and season well.
Bring to the boil and then simmer for 20 minutes.
Store in sealed container in the fridge for up to 1 week, or freeze in containers for up to 2 months.
Serve with your choice of pasta, add grated cheese then drizzle with extra virgin olive oil.
