Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Tomato Sauces

Preparation: 15 minutes · Cooking: 40–55 minutes · Serves: About 4 people

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Tomato Sauces

What you need

Ingredients

Ingredients for Tomato Sauces
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 kg cherry tomatoes, left whole
  • Salt & pepper to taste
  • A little water, if needed
  • Fresh basil leaves

Optional flavours

  • Chilli to taste
  • ½ teaspoon turmeric

Equipment

Equipment for Tomato Sauces
  • Large saucepan
  • Knife and chopping board
  • Wooden spoon
  • Measuring spoons
  • Stick blender (for smooth sauce)
  • Fine strainer, bowl and spoon (for fine purée)

Let’s make it

Soften the onion — 3–5 min — Tomato Sauces

STEP 1

Soften the onion — 3–5 min

Heat olive oil in saucepan over medium heat.

Add onion and cook 3–5 minutes until soft.

Add garlic and tomatoes — Tomato Sauces

STEP 2

Add garlic and tomatoes

Add garlic, cook 1 minute.

Add whole cherry tomatoes, salt and pepper, plus any optional chilli or turmeric.

Simmer — 35–45 min — Tomato Sauces

STEP 3

Simmer — 35–45 min

Turn heat down.

Cook gently for 35–45 minutes, stirring occasionally.

Tomatoes will burst and soften.

Crush lightly with spoon as needed.

Add a little water if sauce is too thick.

Finish the base — Tomato Sauces

STEP 4

Finish the base

Add fresh basil and stir.

Taste and adjust seasoning.

Choose ONE sauce texture below:

Option A — Chunky tomato sauce — Tomato Sauces

Option A — Chunky tomato sauce

Leave cooked tomatoes and vegetables in pieces.

Crush any larger bits with a spoon.

Serve as preferred.

Option B — Smooth tomato sauce — Tomato Sauces

Option B — Smooth tomato sauce

Take pot off heat.

Cool according to blender instructions.

Blend carefully using a stick blender.

Keep blade end below surface and turn off before lifting.

Option C — Fine tomato purée — Tomato Sauces

Option C — Fine tomato purée

Put a fine strainer over a bowl.

Press cooked sauce through using a spoon.

Discard skins, seeds and other solids left behind.

Serving and storage

  • Use with pasta, pizza or cooked vegetables.
  • Refrigerate within 2 hours in shallow containers.
  • Store covered at 5°C or colder and use within 3 days.
  • Freeze up to 3 months for best quality.
  • Reheat until steaming hot.
  • Do not store sealed jars at room temperature.
  • This is not a tested preserving/canning recipe.
  • Vegan and vegetarian.
  • Gluten-free when ingredients and handling are suitable.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.