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Simply Delicious, Simple Pasta Sauce

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This simple pasta sauce is so versatile, you can use it for everything from pizza sauce to chicken parmigiana. Because it’s homemade you can also rest easy knowing that all the ingredients are nutritious and contain no ‘nasties’.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 garlic cloves (minced)
  • 3 tbsp tomato puree/paste
  • 680ml passata, sieved tomatoes or tomato sauce (not ketchup!)
  • 796ml tin diced or plum tomatoes
  • 1tbsp fresh rosemary, chopped
  • 1 tbsp dried oregano
  • Tsp balsamic vinegar
  • 2 dates, pitted, quartered and soaked* or 1 tbsp brown sugar

Instructions

  1. If you are using dates to sweeten this, then place them in a small dish and just cover with warm water so they can soak
  2. Heat olive oil in a large skillet or pot, medium heat
  3. Add the chopped celery and onion, give it a stir
  4. Cover, reduce the heat and cook for around 5/10 minutes, stirring occasionally
  5. When your vegetables have softened, add the garlic and stir in for 30 seconds
  6. Add the tomato puree and stir it in to incorporate. Let this cook for a further minute.
  7. Add the passata, tomatoes, rosemary and oregano
  8. Season with salt and pepper to taste
  9. Bring to a low simmer
  10. Remove the excess liquid from the dates and mash them with a fork. If you struggle, add a little of the reserved water
  11. Add the balsamic and date paste/brown sugar
  12. Reduce the heat to low, partially cover the skillet, and cook for at least 20/30 minutes, until your sauce has thickened
  13. If your sauce appears too watery, remove the lid completely and if you think it’s thickened too much, allow the pan to sit with the lid fully on (and heat off) for 10 minutes. The condensation from the lid will add some additional moisture. Remember, evaporation = flavour depth
  14. If my sauce is chunky, I tend to just squish the larger tomato pieces with the back of a spoon. However, if you prefer it smoother then pop it in the blender.

Notes

REMEMBER

Ingredients differ from brand to brand and measurements differ from person to person, so use your taste buds as you cook. My recipes are a guide and don’t need to be followed to the letter. Give yourself the freedom to experiment and cook to YOUR taste, so if you feel your dish needs a bit more of something, add a bit more of that something.

 

TIPS

This basic tomato can be used for a myriad of dishes – casseroles, soups, tapenade, eggplant or chicken parmesan, baked eggs, ratatouille, pizza sauce … this list goes on.

The sauce is delicious as is, but some of my favourite additions when I pair it with pasta are:

  • Olives and feta
  • Roasted cherry tomatoes
  • Mushrooms (add and fry these down just before adding the garlic)
  • Grated carrot
  • Jarred, roasted red peppers (chopped and added after the garlic)

Find it online: https://juliapratten.com/simple-pasta-sauce/