Lockdown Larder Tomato Sauce
As the basis of so many great dishes, a staple tomato sauce should be in everyone's recipe repertoire...
- 500g tinned tomatoes, drained of their juice
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or red/white vinegar)
- 100ml stock
- 2 pinches chilli flakes
- 2 pinches of celery salt
- 2 pinches of sugar
- 1 good squirt of tomato ketchup
- Cracked black pepper
- Combine all ingredients in a pan
- Bring to the boil
- Reduce to a simmer
- Cook for 45 minutes or until reduced to a thick sauce
Four Ways With...
Use your sauce in one of these delicious recipes (it’s just the gift that keeps on giving!)…
Add a splash of olive oil to a pan and melt 4/5 anchovies along with a good squidge of garlic paste or a couple of crushed cloves. Add a good glug of red wine to deglaze pan before adding your tomato sauce. Cook on a medium-low heat for twenty minutes before adding black olives and capers and warming through. Season to taste and serve over spaghetti with fresh parsley, grated lemon zest and parmesan (if you have these things – it’s delicious either way). Full recipe here.
Tomato & Red Lentil Soup
Saute a finely sliced onion in olive oil until softened, before adding 120g red lentils and coating with the oil. Cover with 400ml stock and cook until the lentils are soft. Add your tomato sauce and bring to the boil. Blend, season and serve.
Toast 4 slices of bread of choice before spreading with tomato sauce. Top with plenty of grated cheese before placing under a hot grill and heating until melted. Worcestershire sauce optional.
Mix 400g packet of mince meat (pork or beef, or both) with 2 cloves crushed garlic, salt and pepper and separate into evenly sized balls. Brown all over in a frying pan before adding to a baking dish and covering with sauce. Bake for 25mins at 180 degrees. Serve with pasta, or crusty bread, or salad.