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Multi-purpose Marinara sauce

Multi-purpose Marinara sauce

This easy to make and flavoursome Marinara sauce can be used in a whole host of dishes - perfect as the base for pasta sauces, baked eggs, Melanzane parmigiana, for use with fish or meat dishes and has the added bonus of being vegan friendly.  


  • 2 tins of chopped tomatoes
  • 6 cloves of garlic pressed or finely chopped
  • 60ml extra virgin olive oil
  • 2 large sprigs of basil (incl stalk)
  • Salt & pepper


  • Heat the olive oil in a large shallow pan over a medium heat, add the garlic and cook until it starts to release its flavour
  • As soon as it starts to colour (don't let it burn) add in both tins of tomatoes, refill the tins with water and add that too, then place the the basil sprigs on top and add salt and pepper to taste
  • As soon as it comes to the boil reduce the heat and simmer for 30-45 mins until most of the water has evaporated and you're left with a rich glossy sauce

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