Very simple, very easy. And in my opinion, one of the most important sauces in the kitchen. I can use it in Lasagne or Lamb sauce; I can make Cannelloni with it or add it to my Minestrone. It is very easy to make. It’s quick, simple and delicious and very versatile, so I would always recommend making at least 2 litres of sauce and freezing it. Why buy it when you can make it?
Method
1. Take a large saucepan or stove-top casserole dish.
2. Finely chop the onions.
3. Crush or slice the garlic - you can use more or less depending on how garlicky you like your sauce. Once sliced, add a little salt and, using the back of your knife, mash it into a paste. The salt helps to get the paste really smooth and fine, but you can just use a garlic crusher or a food processor.
4. Cook the garlic and the onions without colour over a gentle heat.
5. Quarter the fresh tomatoes and add to the mixture. Add the tinned tomatoes.
6. Add a Knorr Vegetable Stock Pot – it seasons the sauce and gives it a special “umph”!
7. Add the two bay leaves and a few sprigs of thyme. Allow the sauce to gently come to the boil.
8. After 15-20 minutes, remove the bay leaves and thyme. Add the basil. The sauce is now finished.
