My wife made up this sauce for the kids which is pretty cool as she is usually a recipe by numbers kinda gal. They didn’t like any of the tomato sauces we purchased or any that I made — they like this as it is plain and simple.
Oh yeah, and when we want a simple sauce we make this too.
Ready
- A chunk of Spanish onion roughly chopped — quantity according to taste
- A can of chopped tomatoes
- 1 Tbsp olive oil
- ½ tsp vegetable bouillon powder
- 2 grinds black pepper
Set
- Frying pan
- Blender or food processor
Go
- Heat the olive oil in a pan.
- When hot (but not smoking) add the onion
- When cooking for adults you can add some crushed garlic and a pinch of salt too if you like.
- On a medium low heat sweat the onions until they become a little translucent — don’t brown them.
- Add the tomatoes and the bouillon and simmer for 5 minutes or so.
- Add the pepper.
- For adults you might want to add a splash of white wine or even some butter. If you do, stir over the heat until the alchohol has evaporated.
- Remove from the heat and let it cool a little.
- Transfer to the blender and blitz until smooth.
What you should know
As this dish is almost entirely tomatoes, use a good quality tin; some you get are all water and you don’t want that.
We freeze this in ice-cube trays and defrost as needed.
I prefer cheddar cheese grated on this rather than the more traditional parmesean.