Tomato sauce

By Rodney Bowers
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  • 100 millilitres olive oil
  • 1 large sweet onion, finely chopped
  • 6 garlic cloves, thinly sliced
  • 7-8 sprigs fresh thyme
  • 2-3 bay leaves
  • 1/4 bunch small basil, stalk and leaves
  • 2 ribs of celery, peeled and shredded
  • 1 carrots, finely shredded


  1. Heat the olive oil, then add the onion, carrot and celery, cooking until soft and starting to get golden. 
  2. Add the garlic and cook for another minute or two.
  3. Add the thyme, basil and bay leaf and cook for five minutes.
  4. Add the tomatoes and juice then bring to a boil. Skim off any froth and continuously stir.  
  5. Lower the heat and simmer for about 30 minutes until thick.  
  6. Add salt and pepper to taste.

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