|Nutritional Guidelines (per serving)|
|Servings: Serves 4 with pasta|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A quick tomato sauce recipe for when you are in a hurry is a must in any kitchen repertoire; master one sauce and you have countless dishes to hand, All you need to do is spice them up, add pasta, beans, rice. Put the sauce on the side of a fish dish, meats, the barbecue and as the basis for a soup or a tart. Seriously, why would you not like this?
Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.
- 2 tablespoons extra virgin olive oil
- 2 large shallots (very finely chopped)
- 1 clove garlic (crushed)
- 450 g/1 lb fresh tomatoes (skinned and diced, or 450 g can of chopped tomatoes with juice)
- Sea salt and black pepper to taste
- 10 or more fresh basil leaves
Gather the ingredients.
Heat the oil in a saucepan to hot but not burning; a medium heat should work well.
Add the finely chopped shallots and stir thoroughly. Allow the shallots to soften but not burn; if you find they are cooking too quickly, remove the pan from the heat and the residual heat in the base of the pan will cook them, which should take about 2 minutes.
Add the garlic to the shallots, again stir well and cook until soft, but not burning - burnt garlic will ruin any dish, so if it happens, discard and start again.
If using fresh tomatoes, add the skinned tomatoes to the pan (see notes below on skinning), if using canned, add the whole can juice and all. Tear all but a few basil leaves, add to the pan.
Turn the heat up to bring the sauce to a rapid boil, once boiling, lower the heat so the sauce bubbles. Cook for 10 minutes stirring frequently; the will be thickened by the end of cooking.
Season the sauce with salt and pepper to taste, add a little glug of olive oil if the sauce is too thick (not water).
Serve garnished with the remaining basil.
This quick tomato sauce recipe also freezes well so make plenty. This recipe will easily double but the cooking times will be longer.
Skinning a Tomato
If a tomato sauce is to be blended it will usually not need skinning, however in this sauce it is essential if using fresh. It only takes moments to do.
Cut a small cross in the base of each tomato. Drop the tomato, one at a time, into a pan of rapidly boiling water. Count to ten, then remove with a slotted spoon and plunge the tomato into a bowl of iced water. Leave for a few moments, remove and the skin will fall away.