Classic italian tomato sauce
Indulge in the rich, beautiful flavours of ripe tomatoes and fresh basil with this classic Italian pasta sauce recipe. It delivers on big taste and comfort factor, as well as an abundance of nutrients, but with none of the salt and oil. It’s a truly versatile and simple recipe that you can team with corn pasta, add to rice or pour onto jacket potatoes.
Let's learn how to with Sophie Egawa - clean-living vegan foodie, creative cook, fitness fan and traveller with big dreams.
Preparation/cooking time: 1 hour, 30 mins
- 1 finely chopped cooking onion
- 3 finely chopped/minced cloves of garlic
- Half grated carrot
- Half grated zucchini
- 1 “thumb” size of grated ginger
- 15 juicy ripe tomatoes
- 2 small cans of pure tomato puree (no added salt, sugar or oil)
- Dried basil
- Large bunch of fresh basil
- Black pepper to taste
- Rinse your fresh basil and remove the basil leaves from the stalks and set the leaves aside. Finely chop the stalks.
- In a pan add around half an inch of water and put on the heat. Add the finely chopped onion, chopped basil stalks, grated carrot, zucchini and ginger. Stir the veggies around to make sure they don’t stick. After 3-4 minutes add the finely chopped/minced garlic. Continue cooking the veggies for around 5-7 minutes, or until they are soft.
- In the meantime slice up your fresh tomatoes into half inch chunks. Add to the pan along with the veggies and stir. Bring the juicy tomato mixture to the boil and then reduce the heat and gently simmer uncovered for around 45 mins. Check the pan several times and stir to check the sauce is not sticking or burning.
- After some time the sauce should have reduced down a little and become thicker. If you still have excess water, let it come to the surface and then take off a little of the liquid with a glass or cup. (You can save/freeze this liquid to use later as a stock.) Now add the dried basil, black pepper and tomato puree. Stir and continue to cook for another 10-15 minutes.
- Take your sauce off the heat and sprinkle in your fresh basil leaves (saving a few to sprinkle over the top of the plates for presentation). Stir the basil leave into the sauce and serve immediately with corn pasta, rice or potatoes