classic tomato sauce
Send by mail
- 1/4 cup extra virgin olive oil
- 1 large spanish onion finely chopped
- 6 cloves of garlic grated or finely chopped
- 1 fresh rosemary sprig
- 1 28 oz or 796mL can of San Marzano tomatoes
- 1/2 cup parley chopped
- 10 leaves basil
- Salt & Pepper to taste
This recipe is a staple, there is no better way to describe it! I like to think of it as the foundation for all of your red tomato sauces. Whenever Im giving my pasta class I always as the question, how long does it take you to make a tomato sauce? The answers I always get are 1-3 hours!!!! That is simply nuts to me, because no sauce should be cooked for more than 20 minutes if you're using a great quality tomato. The more you cook the sauce the more concentrated and acidic it becomes, my sauce is fresh and lighter than most. Try it out I am sure you will adopt it!
preperationIn a skillet on medium high heat add in the olive oil and the rosemary sprig to infuse the oil. Add the onion and cook until translucent, then add in the garlic and cook until golden. Remove the sprig of rosemary. Pour in the tomatoes and crush the tomatoes using your wooden spoon or a potato masher. Cook for 15 minutes.
Taste the sauce to see if you need salt and pepper, adjust according to your liking. Add in the parsley and basil and cook or an additional 2-3 minutes. The sauce can be used in its rustic form with the chunks of tomatoes OR you can blend it for a smooth texture.
This can be kept in the fridge for 2-3 days or frozen for up to 2 months. The best thing to do is portion it and have it on hand for easy week night meals.