Master Tomato Sauce
Versatile Tomato Sauce Recipe
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Great for bolognaise, bakes, pizza topping, chicken legs and salmon pieces, mixed through pasta, vegetable pies and quiches. The trick to a good sauce is to flavour it to suit the other key ingredients - for example add rosemary for lamb, sage for beef , pork or chicken, oregano for fish. Also think of the consistency and liquid level – a thicker sauce for a pizza, one more moist for a meatball or chicken bake.
Great for bolognaise, bakes, pizza topping, chicken legs and salmon pieces, mixed through pasta, vegetable pies and quiches. The trick to a good sauce is to flavour it to suit the other key ingredients - for example add rosemary for lamb, sage for beef , pork or chicken, oregano for fish. Also think of the consistency and liquid level – a thicker sauce for a pizza, one more moist for a meatball or chicken bake.
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ShareIngredients
1 Tbsp vegetable oil
2 onions
peeled and sliced8 garlic cloves
peeled and sliced1 thumb sized piece fresh ginger
peeled and chopped/grated (optional)2-3 Tbsp fresh herbsi
roughly chopped1-2 chilliesi
sliced1 Tbsp coriander seedsi
crushed2 tsp cumin seedsi
1-2 tsp smoked paprikai
1 large carrots
peeled and grated2 tsp turmerici
1.5kg chopped tomatoesi
1 1/2 tsp kosher salt
Method
Place a large saucepan over medium – high heat and add the oil
Add the onions, garlic, ginger, fresh herbs, chillies, coriander seeds, cumin seeds and smoked paprika and cook to lightly caramelise it all stirring frequently and making sure nothing catches on the bottom.
Add the carrots and turmeric and stir well.
Add the tomatoes and salt, increase heat to full and bring to the boil, stirring as it heats up.
Reduce heat and cook over gentle boil 30–40 minutes, stirring frequently until your desired thickness.
Taste for seasoning.
Once cooled it can be kept tightly covered in the fridge for up to 5 days, or frozen for up to 2 months.
