One recipe endless possibilities
Three years in, running this blog and I have decided to update the very first recipe I published here, a simple but so versatile tomato sauce. It is a recipe I come back to all the time because it satisfies my three needs when it comes to cooking: Easy, freezable and big batch cooking.
I have updated the recipe somewhat and added in the option to make a smooth tomato sauce after some feedback. I prefer a bit more rustic tomato sauce but I know every person and every dinner table is different.
It is a good recipe to have in your repertoire because it can quietly transform a handful of everyday ingredients into dinner. Using basic cupboard staples to make a hearty, tasty sauce. Rich without being heavy, bright, without being sharp and simple enough to make on a weeknight. Most important, it is deliberately versatile. This sauce will come together quickly and mostly sort itself on the stove. One pot is all that is needed, simplifying the dishes at the end as well.
How to make the easy tomato sauce
Dice one large onion and mince the garlic.
Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft. Be careful to not burn the garlic.
While the onions are frying, shred the carrots on your largest side on a box grater. No need to peel before, just give them a good wash, it adds to the fiber content of your sauce.
Add the shredded carrots and red lentils, along with the tomato paste and spices to the softened onions. Stir and let cook together for a minute or two.
Then add all the liquid with the canned tomatoes, passata, and water, give a good stir. I usually measure out the water from the tomato cans to get every bit of tomato out of the cans.
Bring the sauce to a boil, then lower the heat to let it simmer under lid 15-20 minutes.
Taste and add more salt and pepper as needed.
The result is a sauce that tastes complete on its own but does not dominate whatever you decide to add to it. This is the base from all your quick dinners can be built upon.
For complete ingredient list and all measurments, see the recipe card below.
Substitutes
There are many different vegetables you can add to this sauce. Some suggestions are, celery, other pulses such as yellow, green or puy lentils.
During tomato season, use fresh tomatoes of all kinds, depending on your crop.
Freezable
My basic tomato sauce freezes exceptionally well and you can keep it in the freezer in an airtight container for up to three months.
When defrosting either take out the container the night before and let it thaw in the fridge. Or if you forget it works just as well to heat it straight from the freezer, in a pan on low heat and stir occasionally. You just need to have a bit more patience with this method.
Having homemade tomato sauce in the freezer changes the way you cook. Instead of starting dinner from scratch, you are staring with something that has already done the slow, flavour building work.
Big batch cooking tips
Make a double batch of this sauce. Let the sauce cool, then portion it into containers and freeze it. About 400-500ml per container is enough for a family pasta dinner or the starting point for another recipe.
Other recipes for you to enjoy
This tomato sauce is the base for so many other tomato based dishes. Try my tomato sauce with feta for a quick but filling dinner.
By adding other ingredients to the base you can make my shakshuka. Make it more Mediterranean style by adding black olives, feta cheese and drizzle with a nice olive oil. And of course this tomato sauce is the perfect sauce to use for a classic Bolognese or a vegetarian version using shredded tofu instead of minced meat.
Final words on my basic, easy tomato sauce
A good tomato sauce does not have to be complicated. Its greatest strength is that it can become whatever you need it to be.
Let me know in the comments below or tag me in your creations on Instagram.
Easy tomato sauce
Ingredients
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 2 carrots shredded
- 100 ml red lentils
- 1 tbsp tomato paste
- 1 tsp salt
- 3 tbsp oregano
- 1 tsp sugar optional
- ½ tsp white pepper
- 2 cans of 400g crushed tomatoes
- 200 ml Passata
- 200 ml water
Instructions
- Dice 1 large onion and mince 3 cloves of garlic.
- Fry the onion and garlic in 1 tbsp vegetable oil in a deep pot for about five minutes, until the onion is soft.
- While the onions are frying, shred 2 carrots on the largest side on a box grater. No need to peel before, just give them a good wash.
- Add the carrots and 100 ml red lentils, along with 1 tbsp tomato paste, 1 tsp salt, 3 tbsp oregano, 1/2 tsp white pepper and optionally 1 tsp sugarto the softened onions. Stir and let cook together for a minute or two.
- Add 2 cans of 400g crushed tomatoes, 200 ml Passata and 200 ml water, give a good stir. Measure out the water from the tomato cans to get every bit of tomato out of the cans.
- Bring the sauce to a boil, then lower the heat to let it simmer under lid 15-20 minutes.
- Taste and add more salt and pepper as needed.
- Optional, for a smooth sauce, carefully transfer the sauce to a standing mixer and mix the sauce until smooth. Be careful when mixing hot liquids to not burn yourself.
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