Sometimes doing it yourself when it comes to sauces just doesn’t sound as attractive as buying it off the shelf, popping the lid off and dumping it in your pasta. Once you have tried this recipe I hope you will totally change your mind. Its very simple and that is the vital thing when it comes to this, simplicity. Trust me.
This is enough for 1-2 people or 1 large pasta dish but feel free to double up, transfer it into a jar, store it in the fridge and use it when you need it.
This works out at approximately 450 calories per standard batch, Luckily you should only need a few spoonfulls to toss through a 150g serving of your chosen pasta. (Im partial to a nice al dente linguine)
what you’ll need:
2 cans tinned tomatoes
1 bunch fresh basil
2 tablespoons of dried oregano
1 teaspoon Powdered garlic
3 tablespoons Olive oil
dash of salt and pepper
add the tomatoes, oil, garlic, salt and pepper and put onto a medium heat.
Chop the basil roughly and when the sauce just starts to get to temperature add the basil and the oregano and simmer for 15 minutes. stirring every now and then.
Turn the heat up slightly and reduce the sauce until its doubled in thickness. (Reducing is thickening and concentrating a sauce by bringing it to the boil. Moisture evaporates and the sauce reduces mass while the flavour becomes more intense. The longer it boils, the thicker it gets)
And your done. Within around 30 minutes. And you can keep that in your fridge and adapt it however you want, add chillies (my favourite) or anything you like…but this basis is fool proof!