Mediterranean (ish) Tomato Sauce

Tomato sauce
Slow cooked tomato sauce
Please excuse the slow posting. I have had not only a very busy week with work – the sitting room in the house we are building now has a sitting room floor and the porch has a roof (well roof trusses!(since I started writing this, it has now got most of a roof.)). All of my free time has been taken up by my other blog which I am resurrecting from 2010. It is a football (soccer) one, that I had a lot of fun with at the time but life sort of ran away with me. I am using it as a project to learn how to make a proper site so I can help Alyson with hers. And this if I ever get enough views to make it worthwhile! I have also been helping to do some of the cooking for my mother and step-father’s Xmas party. Endlessly tedious! However, I did get the chance to make this tomato sauce, which turned out to be absolutely delicious!



Since then, we decided that we might as well have a joint website so if you want to have a look at the very early stages, it can be found at – we will both keep our pages going though.

On to the recipe!

This isn’t so much of a recipe as a throwing stuff into a pan sort of touch. I have been so busy that there was no meat in the house so I decided it was time to do a tomato sauce. Admittedly, given the stuff I had kicking about dictated the ingredients. It quickly became a bit less tomato based and more of a Mediterranean sort of thing. I will also apologise for the level of photography because I was in a rush and only had my phone with me.

There are so many different ways to produce a great tomato sauce. If you are in a rush you can just fry some diced onions and chuck in a tin of tinned tomatoes with some basil and it will be more than passable with some pasta. While there was a lot of cooking for my recipe, it was pretty low maintenance. Great if you work from home.

2 Onions

4 Tomatoes

3 Peppers (not green)

A big squeeze of tomato puree

1 Chilli

1 Tin of chopped tomatoes

A touch of sugar

A small handful of fresh basil

Season with salt, pepper and a mix of your favourite dried herbs




It might be worth peeling the peppers after they have been cooked as the skin doesn’t break down very well if it gets a bit scorched.

A touch of sugar will help to caramelise the tomatoes

  1. Roughly chop up the onion, peppers, tomatoes, garlic and chillies and throw them into a baking tray, squeeze some tomato puree into the peppers and a good drizzle of olive oil.
  2. Put them into a medium temperature oven (about 170 degrees C) and let them start to brown. The caramelisation of the baked veg will be amazing flavour later on.
  3. Once everything is softened take it out of the oven, take everything out of the pan and roughly chop it. It is a good opportunity to pull of any charred bits of pepper skin.
  4. Pour the dark rich in flavour olive oil from you baking tray into a pan and fry off the diced onions, they will pick up all of the amazing flavour. Once they are transparent, add the chopped tomatoes, all of the chopped up cooked veg and all the dried herbs you want to add, bring it to the boil and then leave it to simmer as long as you have. Top up with any tomato juice or stock in order to thin it a bit.
  5. sprinkle in some fresh basil and serve.
Not the prettiest but so much flavour.

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