Perfect Tomato Sauce
Looking for the perfect tomato sauce recipe? We've found it! @butterandstuff's sauce is not only amazing on pasta, but can be used for pizza, bruschetta, focaccia and so much more!
Preparation time: 1 hour
- 4 Cans Chopped Tomatoes (alternatively, 4kg peeled and chopped very ripe saucing tomatoes, such as roma, oxheart, or santorini)
- 700g Bottle of Passata (you can skip this if using fresh tomatoes)
- 1/4 Cup Olive Oil
- 1 Tablespoon Tomato Paste
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 6 Garlic Cloves
- 6 Sprigs of Rosemary
- 5 Bay Leaves
- 1.5 Tablespoons Wine Vinegar
- 1 Tablespoon Sugar
- Chilli Flakes (to taste)
- Bunch of Fresh Basil Leaves
- Chop or press garlic cloves and chop rosemary super finely.
- Place cast iron pot on low-medium heat and pour 1/4 cup of olive oil in.
- Once hot, add rosemary and garlic and gently fry for 3-5min, stirring regularly to prevent garlic from sticking to the pan.
- Add chilli flakes, freshly ground black pepper, and bay leaves.
- Tip in one can of tomatoes, stirring vigorously to deglaze the pan.
- Add the rest of the tomato cans, passata and tomato paste, sugar, vinegar, and salt.
- To get all the tomato residue from the cans and bottle, fill with water and pour one cup's worth of tomato water into the pot.
- Stir well, cover, and let simmer on medium heat for 1 hour, giving it a stir every 15min.
- Check after one hour; the sauce should have reduced substantially. If there is still water on the surface, open the lid slightly and cook for a further 30 minutes, or until the sauce is thick.
- Season with additional salt, pepper, vinegar, and sugar to taste.