This sauce can go with (almost) everything—perfect for pizzas, pastas, and we love it paired with sautéed veg or baked with fish.
- Heat the oil over medium heat in a large, deep saucepan and add the garlic and onions. Cook, stirring, every 30 seconds to a minute, until it begins to smell fragrant, and the onions become golden and translucent.
- Add the tomatoes, salt, and basil. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thickened (for approx. 15 to 20 minutes, or longer if necessary).
- Add in any optional flavourings to your sauce as preferred. Serve with pasta or use as a pizza sauce base. We love eating our sauce with zoodles (zucchini noodles) and garlic-sautéed kale.
This is a great base recipe. Try adding different flavours to take your sauce to the next level. The combination of anchovies, olives and capers gives this sauce a robust flavour. And try adding chilli for a spicy version—it's delicious with seafood.
Let your sauce cool completely and then transfer into an airtight container. Store in the fridge for up to five days or in the freezer for up to three months.