Tomato Sauce

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 800 g Canned whole peeled tomatoes (high quality, crushed by hand or with a spoon)
• Salt (to taste)
• Black pepper (to taste)
• 1 sprig Fresh basil (leaves torn)

Steps

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the finely chopped onion to the pot and sauté for about 5-7 minutes until translucent and soft, but not browned.

3. 3

   Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Pour in the canned tomatoes, using a wooden spoon to break them apart if they are whole.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Bring the sauce to a gentle simmer, then reduce the heat to low.

7. 7

   Cook uncovered for about 25-30 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

8. 8

   Stir in the fresh basil leaves just before serving or storing.

Notes

This recipe yields approximately 1 liter of sauce. It is gluten-free and suitable for batch cooking. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition per serving

• sauce
• condiment
• vegan
• gluten-free
• batch cooking
• one pot
• basics