Prep 10 mins
Cook 40 mins
Great, cheap and easy pasta sauce for any pasta, can also be used as a base for lasagne, or any tomato pasta sauce.
- 2 (400 g) cans plum tomatoes (chopped)
- 5 garlic cloves (crushed or finely chopped)
- 6 tablespoons olive oil
- 2 teaspoons dried basil
- 2 tablespoons tomato puree
- 1 cup fresh basil (extra dried can be used)
- 1 bay leaf
- 1 pinch mixed herbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon sugar
- use half the oil and gently fry garlic do not let it brown.
- add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
- bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
- If using fresh basil roughly chop and add now.
- Serve with pasta with grated parmasan cheese and freshly ground black pepper.
- Variations - button mushrooms, black olives can be added.
Good basic tomato sauce. Made it as stated. Since it was too much for one meal for us I put some in the freezer and a couple of days later we ate it again and then I added more fried onions and mushrooms. Yes, definitely a good basic sauce to which there are lots of things that could be added. Thanks for posting.
Very tasty! I took Syd's advice and drained 1 can of tomatoes. Loved the fresh basil in this. I served with Recipe #418080 over bow tie pasta. Made for Spring 2010 PAC.
Although I did make a couple of small changes here, I don't think anything was dramatic ~ I did drain one of the cans of tomatoes so that there was less liquid in the sauce, & I also cut the olive oil back to 4 tablesppons! Other than those changes, though I used all the ingredients & the resulting sauce was most satisfying over spaghetti! Thanks for sharing your recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]