Bought too many tomatoes for a recipe and it was starting to get mushy. So, I turned it into basic tomato sauce.
- Diced Tomatoes
- Sliced Garlic (however much you like)
- Herbs / Seasoning (whatever you like)
- Olive Oil
- Slice the garlic thinly and put it in the pan with some olive oil. Turn on the stove and let the garlic infuse into the olive oil. Do it until the garlic starts to brown.
- When the garlic starts to brown, add in the diced tomatoes. I chopped up the tomatoes with the skin to eliminate food waste.
- Bring the tomatoes to a boil and reduce to simmer.
- Add in salt, herbs and whatever seasoning you like. Sometimes it’s just salt. Sometimes I like it spicy so I add red pepper flakes. Sometimes I add dried oregano because that’s what I have. Add whatever you like. It is your tomato sauce.
- Let it simmer for about 15 minutes and taste it. If it is too tangy, add a little bit of sugar until it is to your satisfaction.
- If you like your tomato sauce smooth, feel free to blend it in a food processor or with a stick blender. I’m too lazy so I leave it chunky sometimes.
- After 15 minutes, the sauce would have thickened a little and all the tomatoes would have liquified. Pour into glass jars and let it cool.
Tomato sauce is not just for pasta. You can use it to make so many things such as:
- chicken cacciatore
- steamed / baked fish with tomato sauce
- shakshouka (eggs poached in tomato sauce)
- tomato rice
- meat sauce or ragu
- omelette topped in tomato sauce
- dipping sauce
- lentil curry
- chicken / fish curry
- baked / steamed shellfish with tomato sauce