This sauce is not to be confused with tomato ketchup which is a quite different kettle of fish, or should I say tomatoes?
This is a great all round tomato sauce that you can use as a base for all sorts of dishes. Whenever a recipe calls for a tomato sauce base you can reach into the freezer and grab one you’ve made earlier. I use it in pasta sauces, goulashes and ratatouille or even just as an accompaniment to grilled fish or chicken.
This sauce tastes fruity and fresh. One caveat, though. The main ingredient is passata and not any old passata will do. It needs to be the best quality you can get. I’ve tried many different ones over the years and there is no doubt in my mind which is the best – Mutti passata wins hands down.
4 tablespoons olive oil
2 large onions, finely chopped
3 large cloves of garlic, finely chopped
2 x 700g bottles of Mutti passata
½ tsp dried basil
1 tsp dried oregano
A generous pinch of dried chilli flakes
A generous pinch of salt
Freshly ground black pepper
2 tablespoons of red wine vinegar
2 tsp sugar
Heat the oil and gently sauté the onion until soft and golden, approx. 10 minutes. Add the garlic and stir fry for 1 minute. Add all of the other ingredients, cover and simmer for 30 minutes. Stir from time to time. Taste to check the seasoning adding salt, pepper, red wine vinegar or sugar if needs be.
Divide the sauce into small portions and freeze them separately. I usually get five portions of about 225ml each. That way you can defrost only as much as you need and not waste any.