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Description
Very simple, very easy. And in my opinion, one of the most important sauces in the kitchen. I can use it in Lasagne or Lamb sauce; I can make Cannelloni with it or add it to my Minestrone. It is very easy to make. It’s quick, simple and delicious and very versatile, so I would always recommend making at least 2 litres of sauce and freezing it. Why buy it when you can make it?
Ingredients
US|METRIC
1 SERVINGS
- 3 Tbsp. olive oil
- 6 fresh tomatoes (peeled)
- 400 grams chopped tomatoes (cans of)
- 2 bay leaves
- 3 cloves garlic
- 2 onions
- 1 handful basil leaves
- 3 sprigs thyme
- 2 Knorr Vegetable Stock Pots (you could also use Chicken) (you could also use Chicken)
- salt
- 2 Tbsp. olive oil
- 6 fresh tomatoes (peeled)
- 400 grams chopped tomatoes (cans of)
- 1 bay leaf
- 2 cloves garlic
- 1 onion
- 1 handful basil leaves
- 1 sprig thyme
- 1 Knorr Vegetable Stock Pot (you could also use Chicken) (you could also use Chicken)
- salt
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Directions
- Take a large saucepan or stove-top casserole dish.
- Finely chop the onions.
- Crush or slice the garlic - you can use more or less depending on how garlicky you like your sauce. Once sliced, add a little salt and, using the back of your knife, mash it into a paste. The salt helps to get the paste really smooth and fine, but you can just use a garlic crusher or a food processor.
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