A pot of homemade tomato sauce is one of the smartest things you can have in the fridge or freezer. It costs very little, takes thirty minutes and turns into at least five different dinners.
The basic sauce (makes about 4 portions)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2–3 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- A pinch of sugar (optional), salt and pepper
- A pinch of dried oregano, or a few fresh basil leaves
Method
- Soften the onion in the oil over a medium-low heat for 8–10 minutes, until soft and sweet but not browned.
- Add the garlic and cook for a minute, then stir in the tomato purée and cook for another minute — this deepens the flavour.
- Add the tomatoes. Swill each tin with a splash of water and add that too.
- Simmer gently for 20–30 minutes, stirring now and then, until thick and glossy.
- Season to taste. Add the sugar only if it tastes sharp. Blend it smooth if you like.
Tip: stir in a small knob of butter at the end for a richer, rounder sauce.
Five dinners from one pot
- Pasta: toss with spaghetti, a splash of pasta water and plenty of parmesan.
- Shakshuka: warm the sauce with cumin and smoked paprika, make little wells and crack in eggs. Cover and cook until the whites set. Serve with bread.
- Pizza: simmer a portion until very thick and spread it thinly on dough, flatbreads or wraps.
- Meatballs: brown meatballs (or veggie balls), then simmer them in the sauce for 15 minutes.
- Bean and spinach stew: add a tin of butter beans or chickpeas and a handful of spinach. Serve with crusty bread or rice.
Storing it
Keep it in the fridge for up to three days, or freeze it in portions for about three months. Freeze some in ice-cube trays — a few cubes make a quick pizza topping or enrich a soup.
Once you’ve got a base sauce, dinner is mostly done. Search CulinaryFlow for tomato-based recipes, or tell AI Cook what else is in the fridge and let it build the rest.