Tomato and basil sauce

Name: Tomato and basil sauce
Ingredients: 3 tablespoons olive oil; 1/2 medium onion (75 g); 3 cloves garlic; 400 g canned peeled tomatoes; 500 g tomato paste; 50 ml water; 10 basil leaves; 2 tablespoons fresh oregano; 1 teaspoon sugar; 2 teaspoons salt; 1 teaspoon pepper

Diverse - Tomato and basil sauce by Anabela E. - Recipia

With 500 g of tomato paste, tomato and basil sauce becomes thick and takes on a concentrated flavor after 15 minutes of simmering. The peeled tomatoes, onion, garlic and herbs make it a good fit for lasagna, spaghetti Bolognese, fish, pasta or vegetables. I prefer to leave the tomato pieces fairly large, without crushing them too finely. Prep: 10 minutes. Cook: 18-20 minutes. Total time: 28-30 minutes. Servings: 4. Approximately 230 kcal and 7 g protein per serving.

Ingredients

3 tablespoons olive oil
1/2 medium onion (75 g)
3 cloves garlic
400 g canned peeled tomatoes
500 g tomato paste
50 ml water
10 basil leaves
2 tablespoons fresh oregano
1 teaspoon sugar
2 teaspoons salt
1 teaspoon pepper

Preparation

1. Finely chop 1/2 medium onion and 3 cloves of garlic. 2. Heat 3 tablespoons of olive oil in a saucepan. Add the onion and garlic and cook for 3-5 minutes, until the onion softens and turns translucent. 3. Add the 400 g can of peeled tomatoes, 500 g of tomato paste, 50 ml of water, 10 basil leaves, 2 tablespoons of fresh oregano, 1 teaspoon of sugar, 2 teaspoons of salt and 1 teaspoon of pepper to the saucepan. Simmer the sauce over low heat for 15 minutes, until thickened.

Notes

It’s vegetarian and dairy-free; if you don’t have fresh oregano, replace the 2 tablespoons with 2 teaspoons of dried oregano. I spoon it over spaghetti Bolognese or serve it alongside roasted vegetables. Whole canned tomatoes crush easily with a spoon, while chopped tomatoes leave smaller pieces in the sauce. Tomato paste varies in thickness; if the sauce sits too thickly on the spoon, thin it with 1 tablespoon of hot water at a time, stirring before each addition. Taste the sauce before serving, since some canned tomatoes are already salted, then adjust the salt a little at a time. Once cooled, keep it in a sealed container in the fridge for up to 3 days.