Ingredients
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80 g Italian canned tomatoswhole, peeled
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150 g Tomato paste
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1 medium Onion
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4 cloves Garlic
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1/4 cup Extra Virgin olive oil
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1 pinch Salt
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for sauce dressing
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2 tbsp Extra Virgin olive oil
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2 handfuls Basil leavesoptionally
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to taste Salt
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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 vegetablesCut the onion into small cubes; finely chop the garlic. |
2
Done
1 h
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prepare sauceIn 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. |
3
Done
5 min
|
sauce dressingThe 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
|
storeThe sauce can be stored in a fridge for a few days, or in a freezer for a few months. |