Classic Tomato Sauce

Name: Classic Tomato Sauce
Prep time: 20 min
Yield: 4
Cuisine: French
Ingredients: Italian canned tomatos: 80 g; Tomato paste: 150 g; Onion: 1 medium; Garlic: 4 cloves; Extra Virgin olive oil: 1/4 cup; Salt: 1 pinch; Extra Virgin olive oil: 2 tbsp; Basil leaves: 2 handfuls; Salt: to taste; Grounded black pepper: to taste

Features:

Cuisine:

French

1 hас 25 min
Serves 4
Medium

Ingredients

80 g Italian canned tomatos
whole, peeled
150 g Tomato paste
1 medium Onion
4 cloves Garlic
1/4 cup Extra Virgin olive oil
1 pinch Salt
for sauce dressing
2 tbsp Extra Virgin olive oil
2 handfuls Basil leaves
optionally
to taste Salt
to taste Grounded black pepper

Directions

Tomato sauce is one of the five French mother sauces and is widely used beyond Europe as well. This classic recipe for tomato sauce makes intense, both in taste and color, smooth sauce. It can be used in any dishes with tomato sauce.

Stick to the following rules:

Pick only ripe, sweet, flashy and fresh tomatoes. If those aren’t available, use canned Italian tomatoes instead, whole and peeled ones.
When choosing canned tomatoes, pay attention to the ingredients. They should include only tomatoes and tomato juice. Other ingredients, like vinegar, sugar, preservatives shouldn’t be included.
Tomatoes should be peeled and seed (even canned ones!). Seeds make the sauce bitter.
Tomato paste should also not include anything except for tomatoes.
Tomato paste should be cooked in olive oil so it delivers the taste and adds some sweetness to the sauce.
Cook the sauce for at least 45 min so it gets more tomatoey, that is very rich and sweet in taste.

Late summer is the perfect time for making tomato sauce! You must try it too! Enjoy!

An Italian variation of super-tender tomato sauce with butter you will find here.

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Steps

1 Done 20 min	prepare vegetables Cut the onion into small cubes; finely chop the garlic. Remove seeds from the canned tomatoes. For this, hold a tomato stem-end up over a bowl. With your other hand, squeeze the seeds out. Repeat with the remaining tomatoes. Then mash the seeds&pulp through a sieve. Save the pulp and discard the seeds. If you use fresh (very ripe, fleshy and sweet) tomatoes, you should blanch them for 30 sec, and then remove the skins. Cut open, remove seeds with a spoon. Blend in a blender or a mincing machine.
2 Done 1 h	prepare sauce In a heavy-bottomed pot, heat the olive oil, add the onions and cook for 8-10 min over low heat until soft and transparent. Add the chopped garlic and cook for 1 min until fragrant. Add the tomato paste and cook stirring until it gets darker. Add the blended tomatoes, salt, mix and bring to a boil. Reduce the heat to moderate, and cook for 45 min, stirring occasionally.
3 Done 5 min	sauce dressing The sauce should become much thicker. If it’s still runny, let it cook until it gets thick enough. Remove from the heat, add a couple spoons of olive oil, torn basil leaves (or other herbs of your choice), and season with salt and pepper to taste.
4 Done	store The sauce can be stored in a fridge for a few days, or in a freezer for a few months.