Author Notes: Having cooked your own tomato sauce once you will never go to a supermarket for a canned one again because not only can you eat it immediately but also keep a jar in the fridge and just heat it up any time you need it. —GoodFood
cloves of garlic
fresh red chilli
bunch fresh thyme
ounces canned tomatoes (chop them roughly if they’re whole)
extra virgin olive oil
sea salt and freshly ground black pepper
- Slice the onions, smash and finely chop 4 cloves of garlic. Deseed the chilli and slice it thinly. Pick the thyme leaves and reserve some for garnish. Heat olive oil in a pan over a medium heat and add your onions, your chilli and the most of your garlic and stir them constantly, then after a couple of minutes add the thyme leaves but watch out – the olive oil will splash!
- One more minute – and you can add the tomatoes. Bring to the boil and simmer for 5-7 minutes. Season with sea salt and freshly ground black pepper and add some more extra virgin olive oil for a deeper flavour. The sauce is done! When serving don’t forget to garnish with chopped garlic and fresh thyme leaves – it will freshen up the look and the taste of your dish!
- You can optionally add smashed olives, or use traditional basil leaves instead of thyme. Pour the sauce over your pasta, or add it as a side to your beef, it’s even good with some kinds of fish, you can just try it and thus decide where you want it! Bon Appétit!