In my opinion, everything is better with sauce. Of course the star-player will vary depending on which dish you serve up (I’ve never been desperate enough to try tomato sauce on ice cream) but it feels like sauce production is a never-ending occurrence in our kitchen because I pile it on the plate with every meal. Jars of assorted sauces go through our fridge like a worm through a goose, and every so often there’s a seasonal favourite like the current; chunky harissa. YUM. But often there’s a few that take up residency and you can pretty much count a jar being available.
This sauce in particular has become a regular performer for many of our meals. It’s mild in flavour but delicious and pairs wonderfully with so many options, particularly topping the Zucchini & Brown Rice Flour Pizza Crust enjoyed for dinner just last night.
It’s super easy to whip up (the longest part of the process doesn’t even require your presence – as long as you don’t forget and come back to a burning pot!!… it happens to us all) So give it a whirl, and let me know, what is your favourite use for it?
Versatile Tomato Basil Sauce
3-4 cloves garlic, peeled and thinly sliced
2 tbsp olive oil
1 small handful fresh basil, chopped
2x 400g(14oz) cans chopped tomatoes
1 tsp sea salt
Heat a medium sized saucepan over a medium heat, add the olive oil and allow to warm for a couple seconds. Toss in the thinly sliced garlic cloves. Stir occasionally, cooking them until they turn golden brown in colour. Add the chopped fresh basil (be aware of oil splashing up), quickly stir for about 10seconds before adding the tomato and salt. Stir to combine and bring to a bubbling simmer then reduce the heat to low. Allow the mixture to bubble away for 20 mins (or more if required) until the liquid has cooked down and you’re left with a thicker sauce of chunky tomato pieces & garlic. Remove from heat then blitz (in a blender or with a stick whiz) to a smooth consistency. Taste and add more salt if required.
Transfer to a jar and use as you see fit. It’s delicious on pizza, in a homemade stew-like dish, with chicken, or in some kind of pasta invention.
It will keep for about a week in the fridge, but I’m sure you will find so many uses it won’t stay around that long!