Do you need a good reliable, full flavored and very versatile sauce? Well, you have come to the right place! Here's how to make it.
It is my favorite sauce for homemade Pizzas, great for making lasagna, as a side for meat, over green beans, even watered down as a fantastic base for a soup! The possibility's are endless... Let me now in the comments below how you eat this sauce!
Step 1: Ingredients
First off gather your ingredients, you will need:
- 400 grams (14 oz) of chopped tomatoes
- 1 carrot
- 1 onion
- 1 large stick of Celery ( about 200 g)
- 1 Tablespoon Crushed Garlic ( or 3-4 cloves garlic)
- 60 ml Olive oil
- 1 Bay leaf
- 2 pieces of dried Orange rind
- a good sprig of Parsley
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 120 ml Vegetable Stock ( or, like I used, 1 vegetable stock cube and 120 ml water)
Step 2: Saute Vege's!
Chop up the carrot, onion and celery to be roughly the same size.
In a large saucepan over medium heat, heat the oil and then add the vegetables and garlic. Cook stirring every minute or so for about 5-10 min or until the carrot softens.
Step 3: Season the Sauce
Next stir in the Bay leaf, Orange rind, Basil, Oregano, Salt, Vegetable stock cube and 120 ml water( or 120 ml Vegetable stock) and cook over medium heat for another 15-20 minutes.
Step 4: Blend It Up!
After cooking for about 15-20 minutes the sauce should have thickened a bit. Taste to check the seasoning, and adjust if necessary. Remove from the heat.
When the sauce has cooled down, find and take our the bay leaf and orange peel. This can sometimes take a while, but is well worth it. ( I mean, who wants to eat a half blended Bay leaf?? True story BTW)
Using a slick blender (or mouli food mill; ect..) blend the sauce until it becomes smooth and quite thick.
The sauce is now ready to use for anything really, It is my favorite sauce for homemade Pizzas, great for making lasagna, as a side for meat, over green beans, even watered down as a fantastic base for a soup! The possibility's are endless...
******Pro Tip:For an extra flavorsome sauce, refrigerate over night; the result is even more delicious then when freshly made.*******