Tomato sauce for every occasion
Restaurateur and chef David Higgs shares his failproof homemade tomato sauce recipe with us.
Roasted cherry tomatoes develop a lovely Mediterranean flavour when you roast them. This is beautiful for dressings, sauces or add it straight to the pasta. – David Higgs
Serves 2 generous portions, approximately
INGREDIENTS
For the tomato sauce
- A splash of olive oil
- Salt & pepper to season
- 400 g ripe cherry tomatoes
- 1 red onion, peeled & chopped
- 3-4 cloves garlic, peeled and chopped
- 1 sprig of rosemary, leaves removed from the stem & roughly chopped
- 1-2 fresh green chilies
- 1 x 400 g tinned chopped tomatoes
- 1 tsp dried oregano
Serving suggestion
- A splash of olive oil
- Cooked pasta
- Goat’s cheese, crumbled
- Parmesan, grated
- Fresh basil leaves
METHOD
Preheat the oven to 180°C.
Place the cherry tomatoes in an oven tray, add a generous splash of olive oil, season the cherry tomatoes with salt and pepper. Roast the tomatoes in the oven for 20-30 minutes until the tomatoes soften.
Heat oil in a large pot then on a moderate temperature, sauté the onions, garlic, rosemary, green chilli then add the tinned chopped tomatoes, roasted cherry tomatoes and dried oregano. Simmer for 15-20 minutes on a low temperature. Season with salt and pepper.
To serve, arrange the tomato sauce on the pasta, serve with crumbled goat’s cheese, grated parmesan & fresh basil.
Homemade tomato sauce for every occasion
Ingredients
- For the tomato sauce
- A splash of olive oil
- Salt & pepper to season
- 400 g ripe cherry tomatoes
- 1 red onion, peeled & chopped
- 3-4 cloves garlic, peeled and chopped
- 1 sprig of rosemary, leaves removed from the stem & roughly chopped
- 1-2 fresh green chilies
- 1 x 400 g tinned chopped tomatoes
- 1 tsp dried oregano
- Serving suggestion
- A splash of olive oil
- Cooked pasta
- Goat’s cheese, crumbled
- Parmesan, grated
- Fresh basil leaves
Instructions
Preheat the oven to 180°C.
Place the cherry tomatoes in an oven tray, add a generous splash of olive oil, season the cherry tomatoes with salt and pepper. Roast the tomatoes in the oven for 20-30 minutes until the tomatoes soften.
Heat oil in a large pot then on a moderate temperature, sauté the onions, garlic, rosemary, green chilli then add the tinned chopped tomatoes, roasted cherry tomatoes and dried oregano. Simmer for 15-20 minutes on a low temperature. Season with salt and pepper.
To serve, arrange the tomato sauce on the pasta, serve with crumbled goat’s cheese, grated parmesan & fresh basil.
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Feature image: Marc Shoul
