90 mins
This sauce is made once a fortnight in our house, I make a big batch and use when needed. My kids will eat it just with Pasta and Parmesan(or cheddar if I have none, they don’t care) which is a great mid week meal for when you are in a rush but still want to feed your family an easy,decent meal.
NOTE – this recipe makes a around 3 meals worth, to be split up and used when required.
Ingredients
Step One
Heat up heavy bottom pot add olive oil and fry onion, garlic and chilli until soft and translucent.
Step Two
Add tinned tomatoes and thyme and bring to simmer stirring to ensure tomatoes do not stick to bottom of pan
Step Three
Leave to barely simmer on low heat stirring occasionally for 30 mins to 2 hours dependent on time and intensity of flavour
Step Four
Check for seasoning, if the tomatoes are bitter they may need a small amount of sugar to sweeten the sauce.
Optional – Blend if you do not like chunky bits of tomato(like my daughter)
Tips
This sauce can be kept in the fridge for up to 7 days and frozen once cooled to be used for many other dishes – I use this with meatballs.(my recipe on the European page)
The recipe can be used as Pizza sauce and is also really good with some fried Chirozo sausage,bacon or salami and peas with your choice of pasta.