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Slow-cooked tomato sauce – The River Café




Prep 5 minutes
Cook 2h15


2 × 1kg jars peeled plum tomatoes, drained of their juices
2 medium red onions, peeled and sliced as thinly as possible into rounds
2 garlic cloves, peeled and cut into slivers
3 tbsp olive oil
Sea salt
Freshly ground black pepper


Heat the olive oil in a large saucepan or frying pan, add onions and cook over a low heat until they are very soft. This will take at least 40 mins – the onions must disappear into the tomato sauce.

Some 5 mins before the end of cooking, add garlic.


Now add the tomatoes and stir to break them up. Season with salt and pepper.
Cook slowly, stirring occasionally, for at least 1h30.

When the sauce is ready, it will be dark red and extremely thick, with no juice at all, and the oil will have come to the surface.

Recipe from River Cafe 30
by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli
£28, Ebury Press