Basic pomodoro sauce
(at time of publication)
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, crushed
- 1 tablespoon no-added-salt tomato paste
- 1 teaspoon each dried oregano, thyme and basil
- 400g can no-added-salt crushed tomatoes
1 In a large frying pan or saucepan, heat olive oil over medium. Add onion and sauté (fry while stirring) until translucent. Add garlic and cook for another minute, until you can smell the garlic changing from raw to cooked.
2 Stir in tomato paste, herbs and crushed tomatoes.
3 Simmer for 15 minutes or until thick.
4 Serve on cooked pasta or transform into Bolognese sauce.
We use no-added-salt varieties of tomato paste and canned tomatoes.
Use this sauce to make bolognese sauce.
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