• 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

    1

    Preheat the oven to 180°C.

    2

    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.

    3

    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.

    4

    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

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