Marco Pierre White's Simple Tomato Sauce
A rich and flavorful tomato sauce, perfect for any dish, made with simple ingredients and techniques.
1h 25m4Servings
Nutrition
243kcal
4gProtein
26gCarbs
16gFat
Ingredients
Olive Oil
¼ cup
Onion
2 whole
Garlic
4 cloves
Thyme
3 sprigs
Bay Leaf
1 whole
Cherry Tomatoes
2 lb
Canned Tomatoes
14.5 oz
1 can
Equipment
Dutch Oven
Fine Mesh Sieve
Instructions
1Prepare Aromatics
10m
10mSauté Onions
Heat olive oil in a Dutch oven over medium-high heat. Add the grated onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add Garlic and Herbs
Add the grated garlic, thyme sprigs, and bay leaf to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly.
2Cook Tomatoes
1h
1hAdd Tomatoes
Add the cherry tomatoes and canned tomatoes to the pot. Stir to combine with the onions and garlic.
Simmer Sauce
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a piece of parchment paper and then the lid. Let it simmer gently for at least 1 hour, or until the tomatoes have broken down and the sauce has thickened.
3Finish the Sauce
5m
5mStrain the Sauce
Remove the thyme sprigs and bay leaf. Carefully pour the sauce through a fine-mesh sieve set over a bowl, pressing down on the solids with a spatula to extract as much liquid as possible. Discard the solids.
Taste and Adjust
Taste the sauce and season with salt and pepper if desired. The sauce should be rich, slightly sweet, and intensely tomato-flavored.
Tips
Grating the onions and garlic helps them break down more easily and meld into the sauce.
Using a parchment paper liner under the lid helps to create a steamy environment, allowing the tomatoes to break down without sticking.
Don't rush the simmering process; slow cooking is key to developing deep flavor.
The straining step is crucial for achieving a smooth, refined sauce texture.