Tomato Basil Sauce
This simple recipe can be used as a pizza sauce, as a pasta sauce or for chicken parmigiana.
Prep time: 25 minutes
Cook time: 1 hour
Yield: 1 litre
2 tbsp olive oil
15g garlic, chopped
1 x 28oz can whole tomatoes
1 + 1/2 tbsp sugar
1/2 tsp dried oregano
Salt and black pepper to taste
10g fresh basil leaves, chopped
In a saucepot on medium-high heat add the olive oil.
Open the can of tomatoes and crush them up into smaller pieces and set aside.
Add the garlic to the hot oil and stir constantly to prevent it from burning then add the crushed tomatoes and the rest of the ingredients, except the basil, and turn the heat down to a slow simmer.
Cook the tomato sauce for about 45 minutes, stirring occasionally. Remove the sauce from the heat, stir in the fresh basil and check the seasoning.
Store the sauce in the refrigerator for up to two weeks or freeze for later use.