All purpose tomato sauce

by Ed Halmagyi


  • 2 x 400g cans whole peeled tomatoes
  • ¼ bunch basil leaves
  • 1 Tbsp tomato paste
  • 2 tsp red wine vinegar
  • salt flakes and freshly-milled black pepper


1 Drain the tomatoes (discarding the liquid), then press the fruits through a coarse sieve to remove the seeds. Combine the pulp in a medium saucepan with the basil leave, tomato paste, remaining olive oil and sugar. Set over a moderate heat and simmer of 10 minutes, until thickened, then add the vinegar and season with salt and pepper. Set aside to cool slightly.

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