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Tomato Sauce (Bay leaf, Chicken Stock)

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Serves 10 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

In my opinion, this is one of the most important sauces in the kitchen. I can use it in lasagne, I can make cannelloni with it or add it to my minestrone. It’s quick, delicious and very versatile, so I would always recommend making at least 2 litres and freezing it.

Ingredients You'll Need

For 2l:, 3tbsps olive oil,
6 fresh tomatoes, peeled
4 x 400g cans of chopped tomatoes
2 bay leaves
3 cloves of garlic
2 onions
A handful of basil leaves
A few sprigs of thyme
2 Knorr Vegetable Stock Pots (you could also use Chicken)
For 1l:
1-2tbsp olive oil
6 fresh tomatoes, peeled
2 x 400g cans of chopped tomatoes
1 bay leaf
2 cloves of garlic
1 onion
A small handful of basil leaves
A sprig of thyme
1 Knorr Vegetable Stock Pot (you could also use Chicken)


Take a large saucepan or stove-top casserole dish.

Finely chop the onions., Crush or slice the garlic – you can use more or less depending on how garlicky you like your sauce. Once sliced, add a little salt and, using the back of your knife, mash it into a paste. The salt helps to get the paste really smooth and fine, but you can just use a garlic crusher or a food processor.

Cook the garlic and the onions over a gentle heat, until they become translucent.

Quarter the fresh tomatoes and add to the mixture. Add the tinned tomatoes.

Add the Knorr Vegetable Stock Pot – it seasons the sauce and gives it a special “umph”!, Add the two bay leaves and a few sprigs of thyme. Allow the sauce to gently come to the boil.

After 15-20 minutes, remove the bay leaves and thyme. Add the basil. The sauce is now finished.

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