This is always a good recipe to have up your sleeve – it relies on a few ingredients you’ll have in the cupboard, it’s very handy for those days when you’re waiting to get paid and have little or no funds for fancy pants foodstuffs and it’s also a very versatile, base sauce you can change and dress up for all kinds of dishes. Taken from the Silver Spoon, a.k.a. my go to book on Italian food, it couldn’t be simpler (unless you bought a jar ready-made, because life happens and sometimes this is the best thing for long days away from the kitchen.)
It’s great with long pasta, like spaghetti, with some grated cheese on top, or even better, with some peppers, courgettes and aubergines, in a kinda pasta-free veggie bake. Because we all know somebody who’s gluten-free 🙂
Basic tomato sauce
Serves 3-4, depending on how saucy you like your pasta
1 tin, 400g, tomatoes
1 big whole garlic clove, peeled
1-2 tablespoons olive oil
salt and pepper to taste
generous pinch of oregano or small handful of fresh basil (optional)
In a small pot, empty out the tinned tomatoes, and add the garlic whole. Put a lid on it, keep the heat low and add dried herbs at this stage, if using. Leave it to bubble away for 30 minutes while you catch up with a good book or sort out some laundry.
After the 30 minutes, check the sauce and If the it’s still too liquidy, leave to simmer for another 10 minutes, you’re looking for a velvety texture here. When it’s at the ideal consistency, turn off the heat and add the oil and fresh herbs, if using.
Remove the clove of garlic. If you really like garlic, mash it up and add it to the sauce. If not, leave it out. Check the seasoning again and it’s ready to eat.