Vicky’s Tomato Sauce
This is my easy-peezy, chuck-it all in tomato sauce. you can use fresh flavoursome tomatoes in summer but in winter it’s better to use tinned whole tomatoes. The end result can be spread on the pizza, dress a pasta (my grandson says it makes the best spaghetti and tomato sauce EVER!); used as the basis for a more complex sauce. I came across this ‘no frying’ method when I first moved to Marche and I’ve assumed it’s a ‘Marchigiani’ salsa that’s for immediate use, not for bottling.
- 30 mins
- Easy
- Serves: 4
Ingredients
- 400g x 2 good quality tomatoes
- 2 tins of water
- 1 onion, cut into chunks
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 60ml extra virgin olive oil
- 1 celery stick, if you have one
- 1 carrot, roughly chopped if you have one.
- 1 bay leaf
Method
Put all of these ingredients into a medium saucepan and simmer the contents until the onion is cooked. This will take about half an hour. Stir the vegetables occasionally – if it starts to stick, turn the heat down and add a splash of water. The tomatoes will have darkened a little and the oil pool on top a bit. Remove the bayleaf. Use a stick blender and blitz everything until it is smooth. The sauce turns a lovely orange and stays that way.
That’s it.
Buon appetito!
Notes
- Leave other additions like fresh basil, chilli or garlic for the recipe in which you use this tomato sauce.
- Always have some in your freezer.
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