About this recipe:This is a tomato sauce with all the bells and whistles. I make it in big batches and freeze it in portions for an instant dinner with pasta, or to spread on pizza bases, or for anything which needs a good tomato sauce really. It is also a good place to hide other vegetables which might not be popular served alone. The smoked paprika gives it a wonderful deep flavour.
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat the oil in a large saucepan over a medium heat then add the onion, celery, bay leaf and oregano. Cook and stir for 10 minutes or until the onions are soft. Add the garlic and cook for a few more minutes. Add the paprika and tomato puree and stir well to incorporate.
Increase the heat to high then immediately add the wine, letting it simmer for a few minutes. Then put in all three of the tomato types - fresh, tinned and passata. Fill the empty tomato tin with water from the tap and add to the saucepan, season well and give a good stir.
Allow to cook for around 30 to 45 minutes, stirring every so often. If the sauce starts to look too dry, add a little more water. Cook until the sauce is thick and well cooked together. Remove the bay leaf and discard. If desired, puree the sauce with a handheld liquidiser. Use or store until needed.
You can add whatever other vegetables you want during the cooking, depending on how long they take to cook. Courgettes around 20 minutes, spinach just a few minutes.