Tomato sauce is one of the basic recipes in Italian cuisine. There are millions of different versions, this is the version my mother taught me when I was beginning to approach the kitchen. It’s definitely a life saver when you have to put lunch together and you don’t have much time and it’s a classic!
- 1 Can of tomato pulp
- 1/2 onion
- 1/2 tbsp extra virgin olive oil
- fresh basil
- 1/4 tsp sugar (optional)
The beauty of this tomato sauce recipe is that it gives you various options, the first option is about onion: you can either leave it whole so that you can remove it from the sauce when you serve it (my mom likes this version); or you can chop it up in little pieces and leave it in (this is my favourite). Whichever is your choice put the onion in your saucepan with the olive oil and put on the stove at low heat so that the onion gives some of its flavor to the oil. After 3-4 minutes pour in the tomato pulp with the salt, the basil leaves and a couple tbsp of water, cover up (or else your kitchen will look like a crime scene when you are finished) and let the sauce heat up and start to boil. Now is the time for the other choice. If you need the sauce right away add the sugar and only let the sauce boil for 15-20 minutes, if you have time, instead, add 2 cups of water and leave the sauce on the stove for 2 or 3 hours, in the mean time you can focus your attention on anything else, just remember to stir every 30 minutes or so and add more water if the sauce reduces too much.
You can use this sauce with pasta, pizza, rice, veggies…just about anything. Once you’ve prepared it you can freeze it and use it when you wish.
One suggestion I want to give you is: avoid plastic containers when the sauce is hot because they will stain, tomato and plastic don’t mix well. You can either use glass or wait for the sauce to cool down.