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You are here: Home / Recipes / Rich Tomato Sauce

Rich Tomato Sauce

18/04/2019 by Gina Leave a Comment

The boys in my family are meat eaters, yet the girls (including me) eat very little meat.  So if I am going to expect the whole family to sit together and eat a dish I make … without meat … it has to have lots of flavour to satisfy their taste buds.

So when thinking of what to offer on a “meatless day”, I served this sauce with their favourite pasta and waited to see the response … and to my delight they loved it!

What pleases me the most is that with so few ingredients this sauce really packs a punch … it is deliciously rich and can be served:

  • Folded through cooked pasta of choice, and served drizzled with some chopped parsley, basil and grated Parmesan;
  • Used as the tomato sauce component when making vegetarian lasagne;
  • Spread across pizza bases before adding toppings of choice;
  • As a richly flavoured vegetarian soup, just add a tin of drained chick peas or lentils for added protein, and serve alongside a thick slice of toasted sourdough bread;
  • As a “tuna bake” by folding sauce through cooked pasta of choice (use 500g packet uncooked), add a 420g tin of drained flaked tuna, place into a baking dish, top with béchamel sauce if you have the time, or grated cheese if you don’t, and bake until the top is nice and golden;  or
  • With a tray of baked veggies for people to drizzle over as much sauce as they like, and top with crumbled feta cheese if desired.

I am out of step with those cooks/chefs who say that you should only use wine for cooking that is good enough to drink.  I have used white wine in this dish, and I don’t drink white wine.  And I would never buy a bottle of wine to use for cooking, although I do use leftovers in bottles when we have been entertaining (there are never any “leftovers” when we are enjoying a bottle of red ourselves!!!!!).  So in my pantry I keep a 2 litre cask of dry white wine (Yalumba Classic Dry) to use for cooking.  This sauce needs a dry white so please don’t use a sweet wine as the balance of flavour will be way too sweet … so any dry white will be fine.

I have listed the basil leaves as “optional” as their use will depend on how you plan to use the sauce … so if serving simply with pasta then fold through the leaves, but if using with tuna for example, then I wouldn’t include them so use your judgement and go with what you consider right for you.

Simple ingredients
Garlic, onion, chilli and olive oil in ™ bowl …
… and chop 5 seconds / speed 5

Scrape around bowl and then …
… saute for 5 minutes before scraping the bowl again
Add rest of ingredients, except the basil leaves if using …

… and cook for a total of 30 minutes
Serve as desired


Rich Tomato Sauce
 
Save Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 

Serve as desired

Author: Gina @ The Passionate Pantry
Serves: 1200g / 5 cups
Ingredients
  • 1 brown onion, peeled and cut into quarters
  • 2 cloves garlic, peeled
  • ½ red chilli, optional
  • 40g olive oil

  • 150g dry white wine
  • 2 x 400g tins peeled tomatoes
  • 100g tomato paste
  • 1 tsp dried Italian seasoning
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 60g dark muscovado sugar, or dark brown sugar

  • Basil leaves, left whole, optional (use as much as you like)
Instructions
  1. Place onion, garlic, chilli and olive oil into TM bowl and chop 5 seconds / speed 5
  2. Scrape around bowl, then sauté 5 minutes / Veroma / speed 1 / MC off
  3. Add rest of ingredients, except basil leaves if using, and cook 20 minutes / 100 / speed 1 / MC on
  4. Taste and add a little more salt if needed and cook 5 minutes / 100 / speed 1 / MC on
  5. Place basil leaves, if using, into the base of a Thermoserver, pour over sauce, stir through and allow to sit for 5 minutes
  6. If you are not using basil leaves, serve sauce as desired
  7. Keeps well in the fridge for up to a week, or can be frozen for future use
3.5.3251

 

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Filed Under: Dairy Free, Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Soups, Special Diets, Thermomix, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

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