Easy tomato sauce
Servings: 8 portions
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.
Notes
I often use canola/vegetable oil when cooking, it has a high heat resistance and does not flavour the food.
Using one pot only, saves me doing anymore dishes than I have to, frying the onions in the pot your planning to use for the sauce itself.
If you prefer a smoother sauce, once tomato sauce is cooked, carefully pour it in to a blender and blend on high speed until reach desired consistency.