Homemade tomato sauce
4 can(s), large, whole peeled plum tomatoes
1 large, finely diced
2 stick(s), finely diced
1 medium, peeled and finely diced
4 clove(s), crushed
Bay leaf, dry
1 teaspoons, level
15 g, finely chopped
- Place a colander over a large bowl and drain the tomatoes, reserving the juice. Using the back of a wooden spoon – or your hands – crush the tomatoes, squeezing out any remaining juice, so that they’re left in rough chunks. Set both juice and tomatoes aside.
- Place a large pan on a low-medium heat and pour in the oil. Add the onion, celery and carrot and cook gently, stirring often, for 15 minutes until softened and just starting to colour, but not burn.
- Add the garlic, bay leaves and oregano, and cook for another minute until fragrant. Stir in the tomatoes and turn up the heat; cook for 10 minutes until they start to brown and the liquid evaporates.
- Pour in the reserved tomato juice and stir well. Reduce the heat and simmer gently for 15 minutes, until the sauce thickens. Remove the bay leaves and season to taste, then stir in the chopped basil to finish.
- The sauce will keep in sterilised jars in the fridge for up to a fortnight, or in the freezer in a freezer-safe container for up to 3 months.