Traditional Tomato Sauce

Tomato sauce is a recipe I've known how to cook since I was about 9 years old. If my Mum couldn't be bothered to cook we would always have tomato pasta, but it's only as I've got older I've learned to appreciate it for the glorious staple that it is. This sauce has so much going for it, it's delicious, healthy, easy to make and so versatile! If you have a busy life style you can make a huge vat and freeze portions to use when you need it, forget those supermarket jars which are full of sugar! The ingredients are simple and cheap which makes this perfect if you are trying to save pennies or if you have a big family.

Once you have mastered this recipe (which will take you approximately one go!), you will start to realise just how adaptable this sauce is and how many possibilities there are with it as your base. I like to mix in grilled aubergine and peppers or use it as a sauce to chicken wrapped in parma ham, the possibilities are endless.

Serves 6


2 tins (800g) chopped Italian plum tomatoes

1 red onion, peeled and chopped in half

3 cloves of garlic, crushed with the side of a knife

25g butter

1-2 tsp salt


Put the tomatoes, onion halves, salt and garlic in a sauce pan over a medium heat. Once heated, close to boiling, turn down to a low heat and add the butter. Cook uncovered at a slow simmer for around 45-60 minutes. Stir the mixture every so often and mash up any larger bits of tomato.

Discard the onion and garlic, taste for seasoning. Either use immediately or allow to cool before refrigerating/freezing.