Everyday classic tomato sauce
Makes 1.6 litres
Easy
5 minutes
40 minutes
This sauce is perfect for cooking in bulk. You can use it for a variety of dishes, such as pasta, shakshuka or chicken. It freezes well, so make a big batch to have on hand when the craving hits.
Ingredients
Method
- ½ cup extra virgin olive oil
- 4 bay leaves
- 2 t smoked chilli flakes
- 6 cloves garlic, smashed
- 2 x 800 g cans whole peeled tomatoes in tomato sauce
- 10 g basil, leaves picked (keep the stalks)
- salt, to taste
- 1 T sugar (optional)
Method
Ingredients
1. Pour the oil into a saucepan, off the heat. Add the bay leaves, chilli flakes and garlic. Place over a medium-low heat and gently simmer to infuse.
2. Using clean hands, crush the tomatoes to your preferred texture.
3. Once the garlic is evenly browned, add the tomatoes and basil stalks. Simmer over a low heat for 20–30 minutes, or for as long as required to achieve the intensity you prefer.
4. Add the basil leaves, salt and sugar if necessary to balance the sauce. Stir, remove from the heat and allow to cool slightly before storing in jars or Ziploc bags. Allow to cool completely before chilling or freezing.
Cook’s note: If you have any Parmesan rinds, add them to the sauce when you add the basil leaves and allow to melt for an umami kick.
Clem used this sauce to make the following recipe:
Find more Italian recipes here.
Stylist: Bianca Strydom
Food assistant: Chevonne Fourie; Marabe Ditshego
Videographer: Romy Wilson
Photographer: Shavan Rahim
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