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Jamie Oliver Tomato Sauce for Meatballs

Jamie Oliver Tomato Sauce for Meatballs - recipe card
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This rich and velvety tomato sauce is simmered with sweet onions and garlic for a deep, savory flavor. Perfect for coating meatballs or pasta, it has a balanced acidity and a hint of herbs, making it a versatile staple in any kitchen.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (28-oz) can whole peeled tomatoes, with juices
  • 1 tsp dried oregano (or a handful of fresh basil leaves, torn)
  • 1 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp granulated sugar (optional, to balance acidity)

Instructions

  1. Prepare all ingredients: finely dice the onion, mince the garlic, and have the canned tomatoes ready. This mise en place ensures you can cook smoothly without pausing to chop, which helps maintain even cooking and prevents burning.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Wait for the oil to shimmer, which indicates it’s hot enough to sauté the aromatics without smoking. Using a heavy-bottomed pan ensures even heat distribution.
  3. Add the diced onion to the hot oil. Cook, stirring occasionally, for 5 to 7 minutes until the onion is soft and translucent. Avoid browning by adjusting the heat to medium-low if the edges start to turn golden; this keeps the flavor sweet rather than bitter.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Garlic burns quickly, so keep the heat moderate and stir constantly to release its aroma without scorching, which can introduce bitterness.
  5. Pour in the canned tomatoes with their juices. Use a wooden spoon or potato masher to break the whole tomatoes into smaller pieces. This creates a chunky texture; for a smoother sauce, you can blend it later, but breaking it down now helps integrate flavors.
  6. Add the dried oregano (or fresh basil if using later), kosher salt, black pepper, and optional sugar. The sugar balances the acidity of the tomatoes, enhancing their natural sweetness without making the sauce taste sugary.
  7. Bring the sauce to a gentle simmer over medium heat. Once bubbles form around the edges, reduce the heat to low to maintain a steady, low simmer. A vigorous boil can cause the sauce to splatter and reduce too quickly.
  8. Partially cover the pan with a lid, leaving a small gap for steam to escape. Simmer for 25 to 30 minutes, stirring occasionally to prevent sticking on the bottom. The sauce will thicken and the flavors will deepen as it cooks.
  9. After simmering, taste the sauce and adjust seasoning. Add more salt or pepper if needed. If it tastes too acidic, stir in an additional pinch of sugar to balance it out.
  10. For a smoother consistency, use an immersion blender to puree the sauce to your desired texture while it’s still in the pan. Alternatively, leave it chunky for a rustic feel. If using fresh basil, stir in torn leaves at this point to preserve their bright flavor.
  11. Remove the sauce from heat and let it rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly as it cools. Stir occasionally to prevent a skin from forming on top.
  12. Serve the tomato sauce hot over cooked meatballs or pasta. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage as noted below.

Notes

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition

Keywords: jamie oliver tomato sauce, tomato sauce for meatballs, homemade tomato sauce, Italian tomato sauce, easy tomato recipe, stovetop sauce, weeknight dinner, pasta sauce, simmered tomatoes, simple sauce recipe

Find it online: https://britishrecipes.uk/tomato-sauce-for-meatballs/