Prep 15 mins
Cook 30 mins
This is the "bath" for my Supreme Meatball recipe from Patricia Wells “Trattoria” cookbook...however I double the recipe for meatballs. Of course you can jazz this base recipe up any way you prefer but it is lovely and simple just as it is. This is a great basic tomato sauce for beginner cooks. "My Everyday Favorite" is a quote from Ms. Wells herself.
- 1⁄4 cup extra virgin olive oil
- 1 small onion, minced
- 3 plump fresh garlic cloves, minced
- sea salt
- 1 (28 ounce) canpeeled italian plum tomatoes with juice (765g) or 1 (28 ounce) can crushed tomatoes in puree (765g)
- 3 sprigs fresh parsley, bay leaves and celery leaves, tied in a bundle with cotton twine
- 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.