Description
A rich, comforting slow cooked tomato sauce made with simple ingredients and simmered to develop deep, rounded flavors—perfect as a base for pasta, vegetable bakes, and more.
Ingredients
- 2 tablespoons olive oil
- 20 g unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, finely grated
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon dried oregano
- 1 kg fresh tomatoes, roughly chopped, or 2 × 400 g cans chopped tomatoes
- 300 ml vegetable stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon tomato purée
- 100 ml non-alcoholic white grape juice or additional vegetable stock
- 1/2 teaspoon fine salt, or to taste
- 1/4 teaspoon black pepper
- 1 small pinch sugar
Instructions
- Heat olive oil and butter in a large heavy-based pan over medium heat.
- Add chopped onion and cook gently for about 4 minutes until softened but not browned.
- Stir in garlic, dried oregano, and half of the fresh oregano. Cook for another 3–4 minutes.
- Add tomatoes, vegetable stock, tomato purée, balsamic vinegar, grape juice (or extra stock), sugar, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat to the lowest setting. Simmer uncovered for at least 2 hours, stirring every 15 minutes.
- Once thick and reduced by half, stir in the remaining fresh oregano.
- Remove from heat and let cool before using or storing.
Notes
- Use canned tomatoes for consistency and convenience.
- The sauce can be blended for a smoother texture.
- Add chili flakes for a hint of heat.
- Incorporate chopped carrots or celery for sweetness.
- Fresh basil can replace oregano for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Sauce
- Method: Slow Cooked
- Cuisine: Italian
Nutrition
- Serving Size: 150 ml
- Calories: 90
- Sugar: 5g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
