Tomato Sauce

I use this tomato sauce recipe frequently. Tomatoes are a rich source of vitamin C and they feature heavily in mediterranean cooking.

This sauce is so versatile - from here, you can add canned fish or defrosted seafood to make a pasta sauce.

You could add some defrosted prawns (shrimp) and serve it over boiled rice.

You could use it as a pizza base sauce - add some canned pilchards, sardines, anchovies, mixed seafood and mozzarella cheese.

You could fry off some monkfish or halibut cut into chunks and add that to the sauce - serve with boiled potatoes and vegetables.

The possibilities are endless - this is such a quick, tasty and versatile sauce - virtually store cupboard ingredients again.

Tomato and White Wine Sauce
1 tbspn olive oil
1 onion - peeled and finely chopped
1 clove garlic - peeled and crushed
1 14 oz (400g) can peeled plum tomatoes
1 tspn tomato puree
1 small glass white wine
1 tbspn fresh chopped basil - or dried to taste
salt and freshly ground pepper

Heat the oil in a pan and gently fry the onion and garlic until softened.

Add the tomatoes - break them up into a pulp - and the tomato puree and white wine. Simmer for about 15 minutes until thickened.

Add the basil and taste - adjust seasoning.

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Tomato Sauce - to Seafood Sauce Recipe Index