Classic Tomato Sauce | Basic Sauce Recipe for Pasta & Pizza


Ready-made sauces are available from many supermarkets, still it is fun and exciting to make your own sauces at home. This classic tomato sauce is a primary sauce, that usually served as part of dish or along with vegetables and meats. The base sauce recipe to make pasta or pizza perfectly done as soon as possible. 
Tomatoes got a rich tangy flavour with soft texture, makes it cook faster. Thats why in many of the recipe it is used as a thickening agent. Offcourse most of the Indian cooking have onion-tomato as a base.
The recipe calls for few basic ingredients with tomatoes as main, cooked over low heat until gets thickened. The sauce may also be frozen for upto 2 months and use as needed. I love to relish this with tortilla chips. 

Serving Tips:
Boil the pasta in hot water with salt and drain. Serve the pasta with this homemade tomato sauce. If you wish add on some boiled veggies. 
Purchase ready-made pizza base. Spread the sauce, add on capsicum, mushroom, pineapple and grated mozerella cheese. Bake and serve.
Turn your tortillas to delicious Thin crust tortilla pizza with sauce and cheese. Cook it on stove top until the cheese melts.


Preparation & Cooking Time :25 minutes

Yield :1 1/2 cup sauce

Ingredients:

Olive oil - 1 tbsp
Tomato - 5  medium
Onion - 1 medium
Garlic - 2 cloves
Dried Herbs(basil /oregano) - 1tsp 
Sugar - 1tsp
Salt and Pepper To Taste

Method:

1.Roughly chop the tomatoes and puree it. Keep aside.

2.Finely chop the onion and crush the garlic cloves. Heat oil in a medium sauce pan. Add onion and stir-fry over low heat for 5 minutes or until very soft. Add crushed garlic and cook for another minute.

3.Stir in tomato puree and sugar. Cook over low heat for 10 minutes until reduced and thickened. Add salt and pepper, to taste. Season with dried herbs. Switch off. Cool and store in an airtight container and refrigerate until use.

Note:

  • The sauce can be made 2-3 days in advance and refrigerate it until required.
  • You can prepare the big batch or double the amount of sauce, freeze it upto 2 months. Defrost and use  required sauce as needed.
  • If you are able to get fresh basil leaves go ahead to season the sauce with it.
  • Instead of fresh tomato, you can still use 1 can of peeled tomatoes(crush it before use).
  • Season with some paprika to add spice and also gives nice color to the sauce. Its optional.


Related Posts:

Schezwan sauce
Hot garlic chilli sauce

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