Easiest of all sauces, this marinara sauce can be the basis of a lot of recipes. Use it to brighten up any pasta, as a home-made pizza topping or for blending lentil mince into your lasagna. Can be frozen for a couple of months.
Total Time: 1 h 10 m I Prep: 10 m I Cook: 1 h (or longer) I Difficulty: Easy
8 medium tomatoes (about 750 gr), cut into quarters
3 large garlic cloves (or 4-5 small cloves), finely chopped
6-10 sprigs of fresh oregano
1 tbsp red wine vinegar
1 tbsp pure grape syrup (as a substitute for sugar)
Salt and pepper to season
To easily skin your tomatoes, make a shallow X at the bottom of the tomatoes, throw them into boiling water for just a minute and quickly place them into a bowl of ice cold water. This way you will be able to easily peel the skins off with your fingers while maintaining nutrients. Quarter your tomatoes.
Heat the olive oil in a large pan, and gently cook the garlic in medium heat for 2-3 minutes until, then add tomatoes and oregano. Try not to break the tomatoes too much.
Cover, bring to the boil and simmer on low heat for about 1 hour. The longer it cooks the sweeter the sauce gets.
Add vinegar and grape syrup. Season with salt and pepper. At this time you can break the tomatoes with the back of your wooden spoon.