Hey everyone, have you been to my blog lately? I changed my blog header recently using my lacking Photoshop skill. Haha I like the header font but not so much with the graphic. Still I think it’s presentable, right? It’s also my 5th year of blogging at Messy Witchen. Thank you for joining me in my cooking, baking and dining escapade all these years.
Now on to the topic of this post. Oh yes I attempted another Jamie Oliver’s recipe. It’s his quickest tomato sauce recipe from Jamie At Home cookbook. I started this recipe with doubt in my mind “Will this actually work? It seems so simple” and I ended up applauding this man. This tomato sauce is so simple to make and is the real deal. You can use this sauce on pizza, pasta and even meat and fish.
Get a good quality can of whole plum tomatoes. What a sight to behold!
You’ll also need half bunch of basil and finely sliced garlic. First, cook the garlic until lightly brown in a non-stick frying pan or saucepan.
Add tomato and basil. Using the back of the wooden spoon and squash the tomatoes. Be careful not to splatter the sauce all over the place. Then add sugar (to reduce the acidity), salt and pepper. Once the sauce come to a boil, remove from heat and discard the garlic and basil.
Use a coarse sieve and strain the sauce. Use the back of the wooden spoon and push through as much as the tomato bits as possible. I don’t have a coarse sieve therefore many large pieces of tomatoes are left behind. Not wanting to waste food I put some of the tomatoes bits back into the sauce. Haha
Now pour the sauce into the pan back and let it boil. Then dial down the heat and let it simmer for about 5-10 minutes until it reaches the consistency you prefer. That’s it. 🙂
I use this tomato sauce as my pizza base. Can’t believe it’s so ‘real’ and easy. Haha
I also have a real tomato sauce recipe called pomarola that uses only fresh tomatoes and no canned tomatoes or sugar.
Jamie Oliver’s Quickest Tomato Sauce
Adapted from Jamie At Home
Makes 1+ cup (enough as a base for 2 medium sized pizzas)
2 generous glugs of olive oil
2 cloves garlic, peeled and finely sliced
1/2 bunch of fresh basil
400g of good-quality, whole plum tomatoes
2 teaspoons sugar
1/8 teaspoon salt
freshly ground pepper
1. In a frying pan or saucepan, pour 2 glugs of olive oil.
2. Add garlic and cook the garlic until lightly brown.
3. Add the tomatoes and basil. Squash the tomatoes as much as possible by using the back of a wooden spoon.
4. Add sugar, salt and pepper.
5. When it comes to a boil, remove from heat and discard the basil and garlic.
6. Strain the tomato sauce through a coarse sieve. Try pushing as many tomato bits through with the wooden spoon.
7. Pour the sauce back into the pan, bring to a boil and then let it simmer for 5-10 minutes for a more concentrated flavor. Once it reaches the consistency you prefer, the sauce is ready to be used.
8. You can store the sauce in a clean jar in the fridge for about a week or freeze it if you plan to use it much later.