Skip to content

Basic Tomato Sauce

basic-tomato-sauce-1

Today’s recipe is for a very Basic sort of tomato sauce. Obviously, the most basic version of a tomato sauce would consist only of tomatoes simmered down to a sauce (and this can be terrific with tomatoes fresh from the vine) but although we are getting a bit more complex here, the result is a plain sauce that contains no strong seasonings (such as oregano, for instance) which might limit its uses to certain types of dishes. Rather, the Basic Sauce that results here can be used standalone, or as a base for more complex preparations.

Ingredients

  • 2 x 750ml cans crushed Tomatoes;
  • 1 cup finely diced Onion;
  • ½ cup each of finely diced tomato and celery;
  • ¼ cup minced Garlic;
  • ½ cup good quality Olive Oil.
  • Pinch each Salt and Pepper;

 

basic-tomato-sauce-2

Our basic sauce begins with the use of some finely chopped vegetable ingredients that will add many layers of depth to the final product. The blend of chopped onion, carrot, and celery is known as a ‘mirepoix’ in French cookery, ‘refogado’ in Portuguese, and ‘trito’ in Italian. You can vary the proportions of each to suit your taste but I find it best to be discreet with the carrot as overuse mars the final result.

 

basic-tomato-sauce-3

Heat the oil in a pot over low heat and then add the veggies. This may seem like quite a lot of oil at first but the result will be good

 

basic-tomato-sauce-4

The idea, here, is to first sweat the ingredients and then slowly cook everything until all is soft and the aroma becomes sweet. The process should take twenty or thirty minutes and you want to let the onion color a little but not brown.

 

basic-tomato-sauce-5

Now add the tomatoes, breaking up any large pieces, if necessary, and allow the pot to simmer for an hour or so. Once the tomatoes are really starting to break down, you can leave it as is, or use a wand blender and make a nice smooth sauce out of it all.

 

basic-tomato-sauce-6

The pot in the very first picture shows the sauce after it has been pureed with a hand ‘whizzer’. The result is fairly smooth but, while the ‘rustic quality’ will be fine in all sorts of cases, you may also want a ‘creamier’ consistency for certain types of sauces. In the picture above, I passed the sauce through a small strainer, rubbing with a spoon so that only the more resilient fibrous pieces remained. You lose a little in volume when you do this, but the end product is much more refined … Either way is good though!

5 Comments Post a comment
  1. This is very close to the basic sauce I make but I like to add some red peppers and a little cinnamon. I use Italian tomatoes from a can. I don’t ‘whiz’ it, just crush roughly with a spoon. This I then use as, eg, the first layer for pizza or the basis for a ‘bolognese’ style sauce for pasta. To make a soup I increase the amount of red peppers, add either vegetable or chicken stock to make it a lighter cream consistency, ‘whiz’ it then serve with soured cream. To vary the taste I may add more cinnamon or some paprika, perhaps smoked.

    January 4, 2017
    • I’ve not tried Cinnamon… must give it a try.

      January 4, 2017
  2. Greta Kirstin Strand #

    Thank you both, Sybaritica and Grumpytyke. We home “chefs” always appreciate go-to sauces like this. Perfect for jarring, too. (canning the easy way.) Uses for such a substantial sauce are boundless.I have my weekend cut out for me.

    January 4, 2017
    • I’ve only canned Tomato sauce when I have had access to lots of tomatoes fresh off the vine… sadly, that’s not an option for me where I live now.

      January 4, 2017
  3. Lovely job John. WE have difficulty getting good tasty tomatoes here in Ireland. They are available in the summer but are eye wateringly expensive. I love to make a good tomato sauce when we are holidaying in mainland Europe where great tomatoes are available and priced sensibly.

    January 5, 2017

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: