Ode to tomato sauce

Posted by Leigh Stefanski on 11 June 2009

Whoever tells me that a tomato-based pasta sauce is a quick and easy thing to make deserves a slap!

Based on that comment, I’d better tell you (if my surname hasn’t already) that no, I’m not Italian. But my previous partner’s mother was and he became a brilliant chef with a vehement passion for tomato sauce. Needless to say I adopted that, along with the love for food, and am now passing it on.

So here’s the deal. Tomatoes are acidic and tart. Even the ones from the tin. Sometimes that works, like on sandwiches and salads but not for sauces. They need a little love and care in order to become as smooth, sweet, rounded, full-bodied and delicious as they’re capable of.

Tomato sauce

You’ll need:
1 tin Italian whole peeled tomatoes (don’t skimp on this, buy genuine Italian tomatoes)
50g tomato paste (or even better, use Italian passata. More expense but available at most big retailers)
125ml water
2 tbsp brown sugar
3 basil leaves

How to:
Put your tomatoes, tomato paste or passata and water into a blender. Blend until smooth and foamy. Pour into a pot and heat through until simmering gently. Add the sugar, stir until dissolved then rip up your basil leaves and drop them in. Leave it be for about 30 minutes, stirring occasionally. Now you have the perfect tomato base for your pasta sauce or whatever! Add roasted vegetables with garlic, use on pizza or calzoni or make bolognaise. You’ll never look back, promise.

Yours in food and fabulous tomato sauce
Leigh

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