So here they are on 3 separate postings so that they have their own well deserved page....basic tomato sauce, cheat's aioli and my basic vinaigrette.
Basic Tomato Sauce
Although I named this my basic tomato sauce recipe, I realise that it doesn't really do it justice as although it may seem basic, nothing about it tastes so. I've mentioned this sauce already (Tomato Tomatoe post) because without any question of doubt, I use it at least once a week. It is perfect by itself for tossing with pasta as a simple, quick yet delicious tomato sauce finished with a drizzle of extra virgin olive oil and a good grating of Parmesan cheese, or you can use it as a foundation recipe to which you can add any meat, fish, vegetables and herbs that you like.
I have also been known to add some cream to it, turning it into a delicious rose sauce and if the mood strikes adding a shot of vodka to the sauce for the last minute before I stir in the pasta to make a wonderful Italian tomato & vodka pasta sauce. I also use it for my pizza sauce adding an extra teaspoon of oregano or stir it into risotto for a full flavoured, bright tomato risotto. There are so many things you can do with this sauce which is why I always have it on hand, or at the least, have all of the ingredients on hand! Make a few batches and keep it in the freezer so that you always have a delicious tomato sauce on hand, ready to go.
2 tbsp olive oil
2 – 3 cloves of garlic, crushed
1 tsp dried oregano
pinch of chilli flakes (optional)
2 x 400g tins of tomatoes (or 1 x 28oz can)*
1 tsp sugar
Salt and Pepper
Heat the oil in a pan and add the crushed garlic. Gently saute for a minute being careful not to brown it then add the tomatoes along with the oregano, chilli, sugar, salt and pepper. Stir well then leave to simmer and reduce slightly for 30 minutes. When it has thickened slightly and looks ready, taste to check the seasoning and use as needed.
*You can use either chopped or whole plum tomatoes, it’s up to you, just break down the whole tomatoes if that is what you are using. If however you want a completely smooth sauce, either puree the whole tomatoes (handheld blenders work perfectly) or use passata which is sieved tomatoes and therefore has no chunks!