Updated: Feb 27
Preparation and Cooking Time: 45 min.
5 Plum Tomatoes Small Size or 400 grams Can Chopped Tomatoes
1 Onion Small Very Finely Chopped
1 Red Bell Pepper Deseeded Very Finely Chopped
4 Cloves Garlic Crushed
1½ tbsp Tomato Puree
3 tbsp Fresh Basil Finely Chopped
2 tbsp Olive Oil
2 Bay Leaf
1½ tsp Dried Oregano
1 tsp Red Chilli Powder
1 tsp Black Pepper
1 tsp Sugar
Salt to taste
Cut a cross in each tomato and place them in a bowl, pour on boiling water and leave them for a minute, take them out of the water and the skins will slide off easily. Chop them very finely and keep aside.
In a pan, heat oil and put the bay leaf. Fry the onions and bell pepper for 5 minutes until softened.
Add the crushed garlic and sauté for 30 seconds, then add the chopped tomatoes, tomato puree, dried oregano, red chilli powder, black pepper, sugar and salt.
Stir well, bring the mixture to a boil then cover and simmer gently for 20 minutes occasionally stirring till the sauce is thick.
Remove from the heat and add the chopped basil and mix well, remove the bay leaves before using the sauce.
This sauce can be used in Pasta, Pizzas and Lasagne.