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The British tomato season has begun! 

British tomato season spans June to October, a short warm window during which these red, orange and green jewels sweeten our salads and sauces.

One of the best ways to celebrate the tomato is in a basic tomato sauce, using only a few ingredients to really let them sing. It is easy to overcomplicate a tomato sauce, but once you go simple, you’ll never go back!

Tomato Fact 🍅

Did you know that Thanet Earth, a mega-greenhouse in Kent, produces around 400 million tomatoes every year?

At City Harvest, we rescue surplus food from all over the industry that might otherwise be wasted. 40% of the food we supply to our 375+ London charity partners is fresh fruit and vegetables, supplied by farms, wholesalers, and retailers. One such recent tomato supplier has been the renowned Isle of Wight Tomatoes company, The Tomato Stall.

4-ingredient tomato sauce

Ingredients (serves 2-4)
  • 500g fresh tomatoes, or quality tinned tomatoes, chopped 
  • 2 tbsp extra virgin olive  oil 
  • 4 garlic cloves
  • Handful fresh basil, torn
  • 1-2 tsp salt (to taste)
  1. Chop your fresh tomatoes. (Beef tomatoes or large plum tomatoes are good for sauces as they have lots of tasty flesh. Smaller cherry or plum tomatoes will create a sweeter sauce.)
  2. Finely chop, grate or crush the garlic.
  3. Add half the olive oil to a wide pan on medium heat. After about 2 minutes add half of the tomatoes.
  4. To the tomatoes, add the garlic. Turn the heat low to medium.
  5. Add the rest of the tomatoes and bring to medium heat. Stir gently.
  6. Cook your tomatoes until they break down into a consistency that resembles a sauce. Add a little salt and check the seasoning to see if you need more.
  7. A tbsp of water may be needed to thin the sauce out, depending on its consistency.
  8. Add the other tbsp of olive oil before letting the sauce simmer for 20-30 minutes on a low to medium heat.
  9. About 5 minutes before you take the sauce off the heat, add the torn basil leaves and stir gently.
  10. This sauce will last for up to a week in a sealed container in the fridge.

Recipe by City Harvest Content Executive Cristina – @cupboard.creations

Looking for more delicious recipes?

City Harvest’s got you covered with a selection of innovative recipes from our friends and food partners.