A quick tomato sauce recipe for when you are in a hurry is a must in any kitchen repertoire; master one sauce and you have countless dishes to hand, All you need to do is spice them up, add pasta, beans, rice. Put the sauce on the side of a fish dish, meats, the barbecue and as the basis for a soup or a tart. Seriously, why would you not like this?
Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.
- 2 tablespoons extra virgin olive oil
- 2 large shallots (very finely chopped)
- 1 clove garlic (crushed)
- 450 g/1 lb fresh tomatoes (skinned and diced, or 450 g can of chopped tomatoes with juice)
- Sea salt and black pepper to taste
- 10 or more fresh basil leaves
- Heat the oil in a saucepan to hot but not burning; a medium heat should work well.
- Add the finely chopped shallots and stir thoroughly. Allow the shallots to soften but not burn; if you find they are cooking too quickly, remove the pan from the heat and the residual heat in the base of the pan will cook them, which should take about 2 minutes.
- Add the garlic to the shallots, again stir well and cook until soft, but not burning - burnt garlic will ruin any dish, so if it happens, discard and start again.
- If using fresh tomatoes, add the skinned tomatoes to the pan (see notes below on skinning), if using canned, add the whole can juice and all. Tear all but a few basil leaves, add to the pan.
- Turn the heat up to bring the sauce to a rapid boil, once boiling, lower the heat so the sauce bubbles. Cook for 10 minutes stirring frequently; the will be thickened by the end of cooking.
- Season the sauce with salt and pepper to taste, add a little glug of olive oil if the sauce is too thick (not water).
- Serve garnished with the remaining basil.
This quick tomato sauce recipe also freezes well so make plenty. This recipe will easily double but the cooking times will be longer.
Skinning a Tomato
If a tomato sauce is to be blended it will usually not need skinning, however in this sauce it is essential if using fresh. It only takes moments to do.
Cut a small cross in the base of each tomato. Drop the tomato, one at a time, into a pan of rapidly boiling water. Count to ten, then remove with a slotted spoon and plunge the tomato into a bowl of iced water. Leave for a few moments, remove and the skin will fall away.