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Italian Tomato Sauce
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Italian Tomato Sauce

Our base Italian Sauce recipe is made from scratch using simple ingredients. The sauce can be frozen ahead and makes a great sauce base to casseroles, pizzas or simply stir through your favourite pasta.

Makes 2 ½ cups
Prep Time 10 minutes
Cook Time 40 minutes
Easy As
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
2 x 400g cans Wattie's Tomatoes Chopped in Juice
2 tsp Gregg's Rubbed Sweet Basil
1 tsp Gregg's Rubbed Oregano
2 Tbsp balsamic vinegar
1 tsp sugar
½ tsp salt

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Chopped Tomatoes in Juice

Vine-ripened in Hawke's Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

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Method
Step 1
Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
Step 2
Add garlic and cook a further minute. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg's Rubbed Sweet Basil, Gregg's Rubbed Oregano, balsamic vinegar, sugar and salt. Stir while bringing the sauce to the boil. Reduce heat to a low simmer. Cook for 40 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat. Taste and adjust seasoning adding a little extra salt and black pepper if wished.
Tips
Cool and pour into airtight containers - making sure you label the amount of sauce and date it. Sauce will keep frozen for up to 3 months.
Cooking the onions over a low heat draws out the sweetness.
This makes a great sauce base to add to casseroles.
Reduce sauce to 1 ½ cups and spread over pizza bases.
What do I need?
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2 Tbsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
2 x 400g cans Wattie's Tomatoes Chopped in Juice
2 tsp Gregg's Rubbed Sweet Basil
1 tsp Gregg's Rubbed Oregano
2 Tbsp balsamic vinegar
1 tsp sugar
½ tsp salt
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