This is an easy, versatile and, very importantly, delicious gluten-free, vegan rich tomato sauce. It is great as a sauce for (gluten-free) pasta, with potato gnocchi, as a dip or poured over roasted vegetables. It is perfect as a sauce for home made pizza – using a gluten-free vegan pizza base). As a basic pasta sauce recipe you cannot beat this. Simple and gorgeous.
I prefer to use passata as I do not like cores or skins on tomatoes and passata makes it easier to product a very smooth sauce. Purists may argue that there is more flavour from whole plum tomatoes – choose whichever your prefer.
These sauce freezes great. Make double or triple the recipe and portion it out in to freezer bags before you freeze.
Preparation time 10 mins
Cooking time 50 mins
0.25 teaspoon asafoetida
2 tbs olive oil
0.5 tsp dried red chilli (or to taste)
0.5 tsp dried oregano
1 tin whole plum tomatoes in juice or 500 millilitres passata
1. Warm the olive oil in a pan
2. Add the asafoetida to the pan and fry gently for one to two minutes
3. Add the dried oregano and chilli and gently fry for one to two minutes
4. Add the tin of whole plum tomatoes and juice (or passata). Stir gently to mix and simmer gently for approximately 50 minutes. The sauce will reduce and become thicker
5. Take the sauce off the heat and (if you used plum tomatoes) either use a hand blender to break down the tomatoes or do this by hand with a wooden spoon
6. Add a pinch of sugar, stir well and serve.