Basic Tomato Sauce (Base di Salsa di Pomodoro)

Basic Tomato SauceSeveral of my foodie friends have asked if I have a plain basic tomato sauce recipe. Sometimes a simple but great tasting sauce is a best kept secret.  :-) Since I did not have it in writing, I actually had to make it to write down what I do. (Geese, I am getting old).

Although this recipe is similar to my family’s marinara or pizzaiola sauce, it is slightly different in ingredients and procedure. I use this sauce recipe for baked pasta, leftover pasta, veal or chicken Parm, stuffed peppers and pizza.

    Ingredients
¼ cup olive oil
1 cup onion, finely diced
1 Tbsp. garlic, minced
4 cups fresh ripe plum tomatoes, cored and chopped
(or 32 oz. canned tomatoes)
1 cup tomato puree
salt and black pepper to taste
2 Tbsp. extra-virgin olive oil
6 leaves fresh basil leaves, torn
  
    Procedure

1. Place the olive oil, onions, and garlic in a small heavy saucepan and place over medium heat. Sauté until they are translucent and just starting to color, do not caramelize. Remove from the heat.

2. Place the tomatoes and their juices in a food processor and process until finely chopped but not liquefied. Transfer to the saucepan with the cooked onions and garlic. Stir in the tomato puree and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 30 minutes.

 3. Season with salt and pepper. Stir in the 2 tablespoons of extra-virgin olive oil and basil and cook for 10 minutes.

 4. Remove from the heat and use or store in fridge for 3 to 4 days.

Yield: 1 quart

This entry was posted in Pasta Sauces and tagged , , . Bookmark the permalink.

5 Responses to Basic Tomato Sauce (Base di Salsa di Pomodoro)

  1. Becky says:

    This is a similar sauce recipe to the one that we use. It is so versatile, and you can make a batch, and freeze what’s left for another use. Thanks for sharing. Did you give away the family secret?

  2. Oohh, this looks good! I am just beginning to make my own pasta sauce instead of relying on the jar and this one looks like a winner–thank you!

  3. Claudie says:

    I too often rely on pre-made tomato sauce… but homemade is obviously always better and, on those days when I truly want my recipe to stand out, making the tomato sauce myself is a must… which is why I really appreciate you sharing yours with us :)

  4. Pingback: Baked Spaghetti with Eggplant (Pasta alla Norma) | Pasta & Other Things

  5. Pingback: Eggplant Parmesan (Melanzane Parmigiana) | Pasta & Other Things