I have lost count of how many times I have cooked this tomato sauce. After so many times I have graduated away from the exact specifications of the River Cafe, mine has more garlic, I use chopped tomatoes without draining them and I’m less finicky about the thinness of the onion slices.
This week I made one of my mega portions of it, with three quarters of it being frozen for later use. I have included more modest quantities for those of you that don’t want to swim in the stuff.
This sauce has been a stalwart member of my kitchen cabinet since that year. I know I will be making it for life.
Slow Cooked Tomato Sauce
80ml extra virgin olive oil
6 medium red onions, finely sliced
1/2 bulb’s worth of garlic cloves, peeled and finely sliced
OR
Ingredients for sensible amount:
Makes approx 750ml, enough for around 5-6 portions
Method:
1. Using a very large casserole dish, heat the olive oil until hot, drop in the onions and fry for 3-4 minutes before turning the heat right down and continuing to cook with the lid covering them until they are very soft. This will take approximately 30-40 minutes.
2. Add the garlic and cook for a further 5 minutes, still with the lid covering them.
3. Now add the tomatoes and stir into the onions. Bring up the heat very slightly, you want the sauce to bubble away gently to evaporate the excess liquid and thicken up. Cook with the lid off for between 90 minutes and 2 hours. Stir intermittently to stop it sticking to the bottom (around every 20 minutes should do), if you find it is sticking too quickly, turn the heat down a little.
The sauce can be used immediately, kept in the fridge for 3-4 days or frozen.
MaryMoh says
Wow….looks healthy and delicious. That looks easy to make. Would be good for parties. Thanks for sharing.
Maunika says
Sarah this is amazing! Tomatoes & garlic- a marriage made in heaven. Its something I always use whilst cooking a curry. The use of additional garlic – Your a woman after my own heart:)
Josordoni says
yes, this is the simplest and the best. I add tom puree if I am in a hurry because it thickens it faster, but tbh I much prefer it without.
No herbs in yours though? I do like a fat pinch of oregano in there. And sometimes a pinch of sugar if the toms seem a bit underripe.
Sarah, Maison Cupcake says
@marymoh @maunika Thanks! Yes you could use for parties or curry.
@josordoni I haven't added herbs here as it's the most basic sauce (apart from addition of garlic which I class as compulsory!) but you could definitely add herbs to some of it depending what you were doing with it.
Hilary says
I love staying up on election night. It's like a party for me.
I'm a better cook than I thought – without realizing it, I've more or less been making The River Cafe's tomato sauce for years! (But next time I will try cooking mine for as long as this recipe does…)
deer baby says
I love the story of Anastasia.
And you know – I was 'Up for Portillo.'
Going to be an all nighter next week too. Can hardly wait.
goodshoeday says
And of course Michael Portillo makes a far better tv journalist that he ever did politician ;0
Sarah, Maison Cupcake says
@goodshoeday I definitely agree with you there, I don't mind him at all on tv these days!
Rambling Tart says
Great story, Sarah. 🙂 That's so neat that you had such a good, "Friends" experience. I have no idea who Portillo is, but your story made me grin. 🙂
mango says
3 hours to make a tomatoe sauce!! blimey!!!
Kitchen Butterfly says
I love the political backdrop. In 1997, I'd just moved to the UK….to go to Uni! Love the tomatoes, love Anastasia. Enjoy your weekend
Amy @ cookbookmaniac says
Cool. I use a very similar version that I came up with myself. I'm glad that something very similar works for other people. Your sauce looks so red delicious!
Lorraine @ Not Quite Nigella says
Ooh adding onions, garlic and oil to tomatoes really ups the flavour! And yes while you're doing it, you may as well make a tonne! 😀
Morwenna Ellis-Philips says
Nothing beats a fantastic tomato sauce for versatility and you can never have enough!
My tomato sauce was the first recipe I ever invented and perfected myself. It was the beginning of my lifelong culinary love affair!
Morwenna xo
Gourmet Chick says
Very organised with your labelling – I like it (and the sauce sounds great)
Barbara Bakes says
I don't usually take the time to simmer my sauce a long time. I'll have to give this one a try.
George@CulinaryTravels says
I'm sure it's the long slow, simmering of this sauce that makes it so special.
I'll be stopping up tonight for the results too.