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Master Tomato Sauce

Versatile Tomato Sauce Recipe

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Serves

10 mins

Prep Time

30 mins

Cook Time

Peter Gordon

Recipe author

Peter Gordon

Great for bolognaise, bakes, pizza topping, chicken legs and salmon pieces, mixed through pasta, vegetable pies and quiches. The trick to a good sauce is to flavour it to suit the other key ingredients - for example add rosemary for lamb, sage for beef , pork or chicken, oregano for fish. Also think of the consistency and liquid level – a thicker sauce for a pizza, one more moist for a meatball or chicken bake.

Great for bolognaise, bakes, pizza topping, chicken legs and salmon pieces, mixed through pasta, vegetable pies and quiches. The trick to a good sauce is to flavour it to suit the other key ingredients - for example add rosemary for lamb, sage for beef , pork or chicken, oregano for fish. Also think of the consistency and liquid level – a thicker sauce for a pizza, one more moist for a meatball or chicken bake.

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Sauces,

Lunch,

Dinner,

Breakfast & Brunch,

Family Favourites,

Ingredients

Tomato Sauce

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1 tbsp vegetable oil

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2 onions

peeled and sliced

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8 garlic cloves

peeled and sliced

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1 thumb sized piece fresh ginger

peeled and chopped/grated (optional)

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2-3 tbsp fresh herbs

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roughly chopped

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1-2 chillies

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sliced

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1 tbsp coriander seeds

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crushed

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2 tsp cumin seeds

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1-2 tsp smoked paprika

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1 large carrot

peeled and grated

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2 tsp tumeric

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1.5kg can chopped tomatoes

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1 1/2 tsp salt

Method

Tomato Sauce

1

Place a large saucepan over medium – high heat and add the oil

2

Add the onions, garlic, ginger, fresh herbs, chillies, coriander seeds, cumin seeds and smoked paprika and cook to lightly caramelise it all stirring frequently and making sure nothing catches on the bottom.

3

Add the carrots and turmeric and stir well.

4

Add the tomatoes and salt, increase heat to full and bring to the boil, stirring as it heats up.

5

Reduce heat and cook over gentle boil 30–40 minutes, stirring frequently until your desired thickness.

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Start Timer

6

Taste for seasoning.

7

Once cooled it can be kept tightly covered in the fridge for up to 5 days, or frozen for up to 2 months.

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