Classic tomato sauce

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 10
Servings 8
Time 10 minutes


  • 45
    olive oil
  • 2
    large onions, chopped
  • 3
    cloves garlic, crushed
  • 1
    fresh tomatoes, skinned and chopped
  • 5
  • 30
    origanum leaves
  • 20
    calamata olives, stoned and halved
  • pasta of your choice
  • sun-dried tomato and walnut pesto, to serve
  • Parmesan cheese, to serve


25 minutes
1. Heat the oil in a saucepan and cook the onion and garlic over low heat until softened. 2. Add tomatoes, sugar and origanum and season with salt and freshly ground black pepper. Bring to a boil and simmer for 20 minutes. The tomatoes should still be chunky but tender. The sauce can now be cooled and frozen for later use. Other ingredients can be added during reheating, such as cooked bacon, vegetables, mushrooms, chilli paste or anchovies. 3. Cook pasta as per instructions and dish up in hot bowls. 4. Add olives to sauce and ladle onto pasta. Top with sun-dried tomato pesto and serve with grated Parmesan.


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