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
Ingredients for sensible amount:
Makes approx 750ml, enough for around 5-6 portions
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.