Traditional recipes

Basic tomato sauce

Basic tomato sauce

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Serves 6 to 8

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 115 6%

  • Fat 8.6g 12%

  • Saturates 1.2g 6%

  • Sugars 7.6g 8%

  • Salt 0.4g 7%

  • Protein 2.4g 5%

  • Carbs 7.8g 3%

  • Fibre 1.8g -

Of an adult's reference intake


  • 1 large clove of garlic
  • olive oil
  • 1 small dried red chilli
  • 2 teaspoons dried oregano
  • 3 x 400 g tins of quality Italian plum tomatoes
  • 1 tablespoon red wine vinegar
  • 1 handful of fresh basil , or marjoram
  • extra virgin olive oil

recipe adapted from

Penguin Anniversary Edition: The Naked Chef

By Jamie Oliver


  1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
  2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
  3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
  4. Pick the basil or marjoram and roughly chop, then add to the pan.
  5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Watch the video: Quick and Easy Pasta With Cherry Tomato Sauce (September 2022).


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