Week 37 recipe- Basic Tomato Sauce

Prep Time20 min

Serving Size 10 servings


2 tablespoons olive oil

1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (see Chef Tips)

1 to 2 cloves garlic, smashed and thinly sliced lengthwise

1 small dried red chile, seeds removed (optional)

1/2 teaspoon salt or to taste

1 tablespoon freshly grated Parmesan cheese (optional)




Heat the oil in a wok or heavy frying pan over medium-high heat. When the oil starts to shimmer add the garlic and stir-fry until golden. Do not let it burn or it will become bitter. If you like a spicy sauce, add the pepper.

Add the tomatoes and stir-fry. There will be a lot of spitting and hissing as the wet tomatoes hit the hot oil. Turn the heat to medium-low and cook the tomatoes down until they are reduced by about half and have taken on a more orangey hue. Adjust the seasoning by adding salt to taste. If the sauce looks like itís drying out too much, add a little water. At this point freeze if not using immediately.

Add the Parmesan, taste for seasoning then serve.