Fresh tomato and herb sauce

    Fresh tomato and herb sauce


    1 person made this

    About this recipe: A rich, flavourful fresh tomato sauce that is healthy. Great as a pasta sauce, or to add to lasagne or casseroles. My favourite way to eat it is to pour over raw courgette 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

    Serves: 6 

    • 3 tablespoons olive oil
    • 1/2 onion, chopped
    • 8 large tomatoes, peeled and cut into big chunks
    • 6 cloves garlic, minced
    • 1 bay leaf
    • 120ml red wine
    • 1 tablespoon honey
    • 2 teaspoons dried basil
    • 1 teaspoon oregano
    • 1 teaspoon dried marjoram
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon fennel seed
    • 1/4 teaspoon cayenne pepper
    • 2 teaspoons balsamic vinegar, or more to taste

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat olive oil in a deep pot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic and bay leaf. Bring the liquid from the tomatoes to the boil; reduce heat to medium-low and simmer mixture until tomatoes are softened, about 30 minutes.
    2. Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and cayenne pepper into the tomato mixture; simmer and cook until herbs have flavoured the sauce, about 30 minutes.
    3. Stir balsamic vinegar into the sauce.

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