A perfect sauce for flatbreads, pizza, and as a quick pasta sauce.
Mechanic
A short, hot cook: the tomato paste goes in first and caramelizes briefly in the fat, the wine lifts it off the pan, and the tin of tomatoes finishes it in 15 minutes. Cooking it in meat drippings instead of oil (see Variations) makes it much more savoury.
Ingredients
- 1–2 tbsp olive oil
- 2 tbsp tomato paste
- splash of red wine
- 400 g tin whole or crushed tomatoes, mashed
- pinch dried oregano
- salt and black pepper
Method
Heat the olive oil in a pan over medium. Add the tomato paste and stir until it darkens slightly, 1–2 minutes.
Add the wine and scrape up any browned bits. Add the tomatoes and oregano. Simmer for 15 minutes, breaking up the tomatoes with a spoon.
Taste and adjust the salt and seasoning.
To serve
Tossed with pasta, spooned over meatballs, or as a pizza sauce base.
Variations
Pan drippings
Use 1–2 tbsp of meat drippings in place of the olive oil: saved drippings from the fridge, or the pan you just cooked meatballs or browned meat in, with its browned bits. It’s no longer vegan, but it’s the richer version.
Notes
- A clove of garlic added with the tomato paste is a natural extension.