You can use chopped or whole tinned tomatoes. If you are using whole tomatoes, put it in a saucepan and squash the tomatoes using your hands.
Put the tomatoes, olive oil (1 or 2 tablespoons to your liking, but always put some in or else the colour will change) and bay leaf (best to use if available) into a saucepan.
Mix with a wooden spoon to incorporate the olive oil. Then place over medium heat until it heats up. Then lower heat to prevent burning.
Reduce the sauce for 20 to 30 minutes, occasionally stirring the sauce from the bottom of the pan. The sauce is ready when it has thickened.
You need to simmer it for longer if you are using larger quantities. Just keep an eye on it.
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Story Behind this Recipe
I started disliking garlic a few years ago, but I love Italian food and recipes with tomatoes. When I made it without garlic, I found it could be used for so many different things, so I make a lot and keep it stocked up.
Add some garlic, according to your taste.
I recommend this tomato sauce, which doesn't use garlic or anything else. Use garlic for those recipes you want it in!
It's good for pizza and pasta because it just the right amount of richness to it. This rich tomato sauce can also make ratatouille, risotto, minestrone and pilaf in a short time.