The SECRET to fresh tomato sauce with Marco Pierre White | Meet your Maestro | BBC Maestro

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: dried basil

💰Cheaper: oregano

Dried basil is more convenient and has a longer shelf life, while oregano is often cheaper.

Grate the onion and garlic to release water content and reduce acidity.

Heat olive oil in a pan and add the grated onions and garlic; spread them across the pan to speed up the cooking process.

Cook until the water content is removed and the sweetness of the onion and garlic is released, avoiding burning.

Add thyme and a bay leaf to the pan; work them through the mixture.

Add fresh tomatoes and stir them into the onion and garlic mixture until they start to boil and release their juices.

Taste the sauce to adjust acidity and flavor as needed.

Add canned tomatoes to the mixture and stir them through the sauce.

Bring the mixture to a boil, then cover with a cartou (a lid wrapped in tin foil) to keep moisture in.

Transfer the pan to the oven and cook gently at 150°C for 1 hour to infuse flavors without reducing the sauce too much.

Pass the sauce through a conical strainer to achieve a textured consistency, pushing the pulp through until dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary