Tomato Sauce with 3 Flavour Profiles
BROUGHT TO YOU BY Ziploc
This go-to tomato sauce is the perfect base to have on hand for many recipes. It is brilliant to make in a large batch, then simply store the left-over base sauce in Ziploc Freezer Bags for your next quick fix dinner solution.
Makes: about 5 cups
INGREDIENTS
3 tablespoons olive oil
2 x 400-gram tins crushed tomatoes
3 cloves garlic, crushed
700-gram jar tomato passata 2 tablespoons tomato paste
1 tablespoon caster sugar
½ teaspoon chilli flakes
sea salt and ground pepper
METHOD
Heat the olive oil in a large pot over a low heat and cook the garlic, tomato paste and chilli for 2 minutes.
Increase the heat and add the tomatoes, passata and sugar, season with salt and pepper and bring to the boil.
Reduce the heat to low and simmer gently for 30 minutes or until reduced and thick, stirring occasionally to prevent it sticking on the base of the saucepan. Taste and check the seasoning.
Mix it up with these international flavours
ASIAN
Add sizzled mustard and cumin seeds, turmeric, fresh ginger, cinnamon stick and curry leaves with chunks of fresh fish for a quick curry.
ITALIAN ARRABBIATA
Add chilli flakes, green olives, capers and dried oregano with shredded cooked chicken and toss with pasta.
MIDDLE EASTERN
Add coriander, cumin, smoked paprika, turmeric and garlic. Add lamb meatballs and bake. Make a shakshuka by stirring in chickpeas, breaking in eggs and baking.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.