Italian Tomato Sauce
1 Review(s)
50 Min
Prep : 10 minutes Cook: 40 minutes DIFF : Easy As
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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.
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp olive oil
2
1 onion, finely chopped
3
2-3 cloves garlic, crushed
4
2 x 400g cans Wattie's Tomatoes Chopped in Juice
5
2 tsp Gregg's Rubbed Sweet Basil
6
1 tsp Gregg's Rubbed Oregano
7
2 Tbsp balsamic vinegar
8
1 tsp sugar
9
½ tsp salt
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How do I make it ?
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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. Watch How To Video
Kraft Kitchen 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.
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