Slow Cook Tomato Sauce
Makes approx 2.5 litres, enough for around 20 portions in various meals
Ingredients
- 8 tins chopped tomatoes 8 x 400g cans, or tetrapaks
- 80 ml olive oil extra virgin
- 6 red onions medium, finely sliced
- 8 cloves garlic approx half bulb, peeled and finely sliced
Instructions
- 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.
- Add the garlic and cook for a further 5 minutes, still with the lid covering them.
- 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.
Notes
Adapted from The River Cafe Cook Book by Rose Gray and Ruth Rogers
Ingredients for smaller amount (750ml - 5-6 portions):
2 x 400g tins/tetrapaks of chopped tomatoes
1 tbsp extra virgin olive oil
1 large or 2 medium red onions, finely sliced
2 large garlic cloves, peeled and finely sliced
1 tbsp extra virgin olive oil
1 large or 2 medium red onions, finely sliced
2 large garlic cloves, peeled and finely sliced