Basic tomato sauce

Basic tomato sauce

Salsa di pomodoro base

By
From
The Collection
Makes
1 kg
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.5kg ripe and meaty tomatoes
4 tablespoons olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
10 small, fresh basil leaves, shredded

Method

  1. Plunge the tomatoes into boiling water for 1 minute to loosen the skins. Remove the skins. Cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.
  2. Heat the oil in a pan and fry the onion for 5 minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, reduce the heat and simmer for 30–40 minutes. Halfway through, add the shredded basil leaves. When it has finished cooking, add some salt to taste and liquidize. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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