This is a wonderfully versatile and tasty tomato sauce but without all the chemicals and additives of the store bought variety.
Kids love this use this as a dip to dunk baby meat balls, ‘sausages’, veggie sticks or to smother some less favourite food for your picky eater. It can also be used as a passata base for pasta, casseroles or in a soup.
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 ½ cups chopped tomatoes
- 1 large spring onion, 1 shallot or ½ small brown onion
- 1 tablespoon tomato paste
- ½ teaspoon brown sugar
- Heat the oil in a frying pan and sauté the shallot or onion for 3 minutes until just soft and clear.
- Add the garlic and sauté for a further minute.
- Add the remaining ingredients and bring to the boil, squashing the tomatoes with the back of a wooden spoon.
- Cook for 15 minutes, stirring frequently, until the sauce has thickened.
- Season to taste with a little salt and pepper.
- Use the sauce as is or cool and then blend until completely smooth.
- Substitute 400 gram can of chopped tomatoes instead of the fresh tomatoes.
- Add chopped fresh herbs such as parsley or basil at the end of the cooking and either before or after the blending.
- For a raw version, in a food processor or blender, blend together 1 cup chopped ripe, fresh tomatoes, chopped brown or spring onion (preferable lightly cooked for a milder taste), 1 clove garlic crushed, a drizzle of olive oil and herbs, salt and pepper to taste.
- This sauce freezes well. Divide into small serving portions before freezing.