Sauces
Italian
ItalianMarinara Sauce
A simple Italian tomato sauce for pasta, pizza and dipping. The basic tier dresses up a jar, the better tier simmers tinned tomatoes with garlic and basil from scratch, and the ultimate tier slow-cooks San Marzano tomatoes with a soffritto and a splash of wine.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Better version
Made from scratch with tinned plum tomatoes, garlic and basil.
Per serving£0.50
Total cost£2.00
Time35 min
Ingredients for 4
- 2 tbsp olive oil
- 3 cloves garlic , thinly sliced
- 800 g tinned plum tomatoes , two tins
- 1 tsp tomato puree
- 1 pinch sugar
- 1 handful fresh basil
- salt , to taste
- black pepper , to taste
Method
- Warm the olive oil over a medium-low heat and gently cook the garlic until just golden, taking care not to burn it.
- Add the tinned tomatoes and crush them with the back of a spoon, then stir in the tomato puree and sugar.
- Drop in a few basil leaves and bring to a gentle simmer.
- Cook uncovered for 25-30 minutes, stirring now and then, until thickened and glossy.
- Season with salt and pepper and finish with the remaining torn basil.
Equipment
The three ways, side by side
Budget
A shop-bought jar lifted with garlic, olive oil and fresh basil.
Better
Made from scratch with tinned plum tomatoes, garlic and basil.
Ultimate
Slow-cooked San Marzano tomatoes with a soffritto and a splash of white wine.