My Everyday Favourite Tomato Sauce
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
3 cups
- Serves:
- 4-6
ingredients
- 1⁄4 cup extra virgin olive oil
- 1 small onion, minced
- 3 plump fresh garlic cloves, minced
- sea salt
- 1 (28 ounce) can peeled italian plum tomatoes with juice (765g) or (28 ounce) can crushed tomatoes in puree (765g)
- 3 sprigs fresh parsley, bay leaves and celery leaves, tied in a bundle with cotton twine
directions
- In a large unheated saucepan, combine the oil, onion, garlic and salt and stir to coat with oil.
- Cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes.
- If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can.
- Add the herb bundle, stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
- For a thicker sauce, for pizzas and toppings, cook for 5 minutes more.
- Taste for seasoning.
- Remove and discard the herb bundle. The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen for up to 2 months.
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RECIPE SUBMITTED BY
Highland Lass
Toronto, Ontario
Photo of my crazed brother taken at a wedding at "The Doctor's House" in Kleinburg, Ontario. He and the statue did not get along very well..she was terribly rude!
Formerly from the highlands of Scotland and residing in Toronto with wee Angus, my transwestite.
http://www.recipezaar.com/members/home/65803/Angus%20smiling.jpg
The incessant whining I endure when performing the morning makeup ritual leads me to believe he has a thing for eyeliner.
When the working part of the day is over I find myself body thrashing at the gym or writing bizarre poetry and plays. I was involved in theatre for many years but our company folded when we lost our theatre. (Where did it go?)