Basic tomato sauce

January 6, 2021

45 minutes

easy

8

This recipe is a basic in the kitchen. A versatile sauce for pasta dishes, cannelloni, lasagna, pizzas, veggies… You can choose to make it with canned or fresh tomatoes and your desire aromatic herbs.

I prefer fresh Roma tomatoes and fresh basil leaves.

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Ingredients

Adjust Servings

	2 and 1/2 kg Roma tomatoes or 2 large tins or bottle of crushed or puree tomato
	1 medium onion
	2 garlic cloves
	2 tbsp Extra Virgen Olive Oil (EVOO)
	A handful fresh basil leaves
	Salt
	Pepper
	*A handful of cherry tomatoes

Directions

1.

Sautee onion and garlic

Finely chop in brunoise (2-3mm) the onion and garlic and sauté in a pan with 2 tablespoons of EVOO until translucent.

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2.

Precook tomatoes (in case you choose fresh ones)

If you choose fresh tomatoes, you should cook them for about 12 minutes in a pot, until you can remove part of the skin, sieve and crush the tomatoes. (Skip this step if you use canned tomatoes)

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3.

Mix ingredients and cook

After this step, add them to the pan with a pinch of salt and pepper. Stir and simmer on low heat, for 20-25 minutes. Depending your preference, you can sieve the sauce or process it in a blender to make it smoother. I personally like it a bit chuncky.

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4.

Seasoning and store

To finish, add fresh basil leaves torned with your hands. Rectify seasoning if necessary. Once is cooled, store in jars or an airtight container.

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Notes

*If you like to give more texture to the sauce, add cherry tomatoes in quarters, 3 minutes before to finish cooking.