Sauces

Tomato sauce

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Joanna Wickham

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 medium carrot, diced
½ capsicum, diced
2 tablespoons tomato paste
400g can chopped or plum tomatoes
2 teaspoons sugar
1 cup dry white wine
salt and pepper

Instructions

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1 Heat the oil in a large non-stick pan. Add the onion and garlic and cook until softened, stirring with a wooden spoon from time to time. Add the celery, carrot and capsicum and cook for a further few minutes.

2 Stir in the tomato paste with the tomatoes, sugar and wine. Bring to the boil. Reduce the heat and simmer 8-10 minutes until thickened.

3 Adjust seasoning and serve with pasta and fresh basil leaves.

HFG tip

You can vary this sauce by using a little chilli paste with the tomato paste.

Nutrition Info (per serve)

Calories 443 cal

Kilojoules 1855 kJ

Protein 13.3 g

Total fat 7.9 g

Saturated fat 1.3 g

Carbohydrates 67.7 g

Sugar 9.8 g

Dietary fibre 7.4 g

Sodium 655 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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