This is the most simple tomato sauce: perfect for pizza toppings, tossed through pasta or try it with mussels. I doubled this recipe and kept the rest in a jar in the fridge (it also freezes really well).


  • 1 x 400g tin of good-quality plum tomatoes

  • 1 bay leaf

  • Extra virgin olive oil

  • 1 clove garlic, peeled and finely sliced

  • Sea salt and ground pepper


  • 1.

    Combine the tin of tomatoes and the bay leaf in a bowl. Mash with a potato masher and set aside.

  • 2.

    Meanwhile finely slice a clove of garlic. Heat a saucepan, add a splash of olive oil and the sliced garlic and cook gently. When the garlic has turned lightly golden add the tomatoes and a few pinches of salt and pepper. Cook gently for anywhere between 20 minutes and 2 hours.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 65kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 9g
  • Sugar 5g
  • Sodium 477mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you want you can add a small finely chopped onion when you add the garlic, or replace the bay leaf with a handful of fresh basil leaves.

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