Tomato Sauce (Bay leaf, Chicken Stock)
  • Cooking Time: 20
  • Servings: 10
  • Preparation Time: 10
  • 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)
  • Salt
  • 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)
  • Salt
  1. Take a large saucepan or stove-top casserole dish.
  2. 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.
  3. Cook the garlic and the onions over a gentle heat, until they become translucent.
  4. Quarter the fresh tomatoes and add to the mixture. Add the tinned tomatoes.
  5. 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.
  6. After 15-20 minutes, remove the bay leaves and thyme. Add the basil. The sauce is now finished.
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.