A Clever Tomato Sauce

This is the best standby sauce in the world. I use it on pasta, I have served it with steak and I have even used it on pizza with a few variations. This is the best sauce I have come up with to date.

Ingredients

1/2 cup sun-dried tomatoes, simmered in 1 cup water for 10 minutes and roughly chopped, liquid reserved
1 onion finely diced
2 cloves garlic finely diced
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons tomato puree
1 tin whole peeled tomatoes, seeds removed and roughly chopped

Sweat the onions and garlic in the oil and butter until soft and starting to caramelise. Add in the tomato products and cook through until soft and well cooked.

Blitz through a blender until smooth and return to the saucepan. If too thick, add the reserved liquid to thin. Check for seasoning.

Should serve 4 people over pasta. This can also be frozen at this point. I generally freeze in small single serves to make it easier to handle, especially if I am on my own.

Variations

Cream. Stir through a couple tablespoons of single cream just before serving and some cracked black pepper.

Butter. A small knob of butter gives you richness without the cream taste and is a nice option.

Parmesan. Freshly grated Parmesan goes great with the butter.

Chilli flakes. A nice accompaniment to the tomato sauce.

Basil leaves. Finely slice (chiffonade) and stir through just before putting on a pizza base.

Tobasco. Hmmm and dont be shy!!