The best tomato and basil sauce
About the recipe
Tomato sauce, cooked with good ingredients and a bit of care, is one of the best dishes around.
I grew up with this tomato sauce. It’s delicious on pasta, but it’s also a great accompaniment to all kinds of dishes.
I love it with bean salad, veggie burgers and arancini – or even smeared in a sandwich!
The best tomato and basil sauce
Ingredients
- 2 cloves garlic
- 1 red chilli
- About 40ml good extra virgin olive oil (I know it’s a lot, but don’t skimp. It’s what give the sauce its richness and depth)
- 2x 400g tins of good quality peeled plum tomatoes (or you can use fresh peeled tomatoes, but make sure they’re really ripe if you do)
- A bunch of basil (about 10g)
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Make your garlic and chilli oil
Top and tail the garlic and cut each clove in half.
Finely chop the chilli.
Heat 30ml of the oil over a low heat and add the garlic. Leave to gently infuse the oil for about 10 minutes.
When the garlic starts to turn golden, add the chilli. Gently fry for 5 more minutes.
Pulp your tomato
This stage is critical if you want a smooth sauce with no lumps.
Add the plum tomatoes to a bowl and crush them to a very fine pulp with your hands. Throw out any stalks, bits of skin or hard bits of tomato.
Reduce your sauce
Add the tomato to the garlic and chilli oil.
If it starts to spit, just remove it from the heat for a second.
Turn the heat up slightly (to low-medium) and leave the sauce to reduce for at least 40 minutes, stirring occasionally.
This part is also important. If you don’t reduce it enough – it will be watery and bland. It’s ready when the colour changes to a deep red. The sauce should taste rich and sweet
Add your finishing touches
Turn off the heat, tear in the basil leaves, and stir.
Fish out the four garlic pieces.
Add the remaining olive oil to the sauce.
Adding it cold gives your sauce a lovely fresh fragrance.
You’ll be left with a thick glossy sauce, ready for you to enjoy.
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