Base Sauce

Base Red Sauce

A versatile, slow-cooked base tomato sauce that can be portioned and used to create pasta sauces, pizza bases, curry foundations, or casserole bases.

Prep Time

15 min

Cook Time

4-6 hours

Servings

~4 litres

Container

1/3 GN 150mm

Ingredients

12 x 400g tins of chopped tomatoes
3 large onions, diced
or 1kg frozen diced onions
1 bulb garlic, minced (about 8-10 cloves)
or a handful of dehydrated garlic granules
4 tbsp olive oil
2 tbsp tomato puree
or just shove a full tube in
2 tsp salt
1 tsp black pepper
2 bay leaves
1 tbsp sugar
optional, to balance acidity

1

Heat olive oil in a large heavy-bottomed pot or slow cooker. Add diced onions and cook until softened and translucent.

8-10 mins
2

Add minced garlic and cook for another 2 minutes until fragrant. Don't let it burn.

2 mins
3

Stir in tomato puree and cook for 1 minute to intensify the flavour.

1 min
4

Add all the tinned tomatoes, breaking them up with a wooden spoon. Add salt, pepper, bay leaves, and sugar if using.
5

Bring to a gentle simmer, then reduce heat to lowest setting. Leave uncovered to allow moisture to evaporate.

10 mins
6

Simmer very gently for 4-6 hours, stirring occasionally. The sauce should reduce by about half and become thick and rich.

4-6 hours
7

Remove bay leaves. Taste and adjust seasoning. For a smoother sauce, blend with an immersion blender.
8

Transfer to your 1/3 GN container to cool completely before portioning or storing.

• Use the lowest heat possible - the sauce should barely bubble to prevent burning
• Stir every 30 minutes to prevent sticking, especially in the last 2 hours
• The longer you cook it, the more concentrated and flavourful it becomes
• Save time by using a slow cooker on low for 6-8 hours
• Freeze in ice cube trays for easy portion control

Store in fridge for up to 1 week. Freeze in portions for up to 6 months. Defrost overnight in fridge before using.