Tomato Sauce
1.3 million tomatoes find their way into our bins every day in the UK. The majority of the time these wasted tomatoes are still perfectly fine to eat. If they are too soft, here’s a great recipe for a tomato sauce that works well with plenty of dishes.
Serves 4
Ingredients
1 tbsp oil
1 white onion, peeled and diced
2 cloves garlic, peeled and finely chopped
200g tomatoes, roughly chopped (soft and ripe works best)
400g tin of tomatoes
4 sprigs of soft herbs, roughly chopped (oregano, basil, parsley)
1 tsp sugar
Method
Heat a heavy based saucepan, that has a lid, over a medium heat and add the oil.
Add the onions and garlic to the pan with a pinch of salt.
Sweat the onions and garlic for 4-5 minutes until transparent and soft.
Add the tomatoes and cook for a further 6 minutes so that the tomatoes begin to break down.
Pour in the tin of tomatoes along with the chopped herbs and sugar. Stir well then place the lid on and turn the heat down to low.
Simmer the sauce for 20 minutes, stirring occasionally to ensure it doesn’t catch. The sauce should become thick and rich in colour. Adjust the seasoning if necessary with a pinch of salt and pepper.
The sauce is ready to use, or allow to cool and store in an airtight container in the fridge or freezer for future use. In the fridge, this sauce will last 5 days. Try using the sauce in pasta dishes, like lasagne, ratatouille, or add a few spices and some coconut milk to make a great tikka masala style curry!
Recipe courtesy of Rowen Halstead
