Hero Tomato Sauce

  • Steps
  • Ingredients


  • Peel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.
  • Fry until lightly golden, stirring occasionally, while you halve the chillies lengthways (deseed if you like) and stir into the pan. Tear in the basil (stalks and all).
  • Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
  • Remove the pan from the heat, and now you’ve got a choice – you can either leave the sauce chunky, or I like to pass it through a coarse sieve, making sure to really push all that goodness through.
  • Taste, season to perfection with sea salt and black pepper, and you’re done. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.

Tips - Easy Swaps:

  • Tinned plum tomatoes or passata would be absolutely fine here, use what you’ve got.


Source: Jamie Cooks Italy ©2017 Jamie Oliver Enterprises Limited; photography David Loftus