Does anyone need a recipe for tomato sauce? I’ve eaten a lot of bad tomato sauce, so I would say yes. This the sauce I use when I just want a thicker tomato sauce. Most often I just mix it in with pasta but it’s useful to have around for adding to other things, on top of a baked potato or mixed into some cooked veg to make a really quick sauce for something. Sometimes simple is good.
These two ingredients are the basis and you can add anything you like from there. I usually add a tablespoon of balsamic vinegar.
Put in a pan and simmer for 20 to 30 minutes until you have a thick sauce and use accordingly.
This week, I used it to make an aubergine and olive sauce for pasta.