Classic Mediterranean Tomato Sauce
Refrigerate this classic tomato sauce for up to 3 days. If you are not using the sauce within this time, then freeze the sauce in portion sizes ready to thaw and use. Tomato sauce can be frozen for 4-5 months.
- 12 tomatoes or 4 x 440 g cans peeled tomatoes, lightly crushed
- 1 tbs oil
- 1 clove garlic, crushed
- 2 small onions, chopped
- 1 cup red wine
- 2 tbs chopped oregano, basil or marjoram leaves
- cracked black pepper and sea salt
If using fresh tomatoes, place them in a saucepan of boiling water and cook for 1 minute. Drain, peel the skins and chop the tomatoes, reserving any liquid.
If using canned tomatoes, there is no need to follow this step.
Heat the oil in a deep frying pan over medium to high heat.
Add the garlic and onion and cook for 4 minutes or until soft.
Add the tomato, wine, herbs, pepper and salt and bring to the boil.
Allow the sauce to simmer for 20 minutes if using canned tomatoes and 35 minutes if using fresh tomatoes.