Tomato sauce

Tomato sauce

Sugo di pomodoro

By
From
Florentine
Makes
850 g
Photographer
Lauren Bamford

This is a basic sauce that can dress ravioli, topini (little potato gnocchi) and gnudi (spinach and ricotta dumplings), or even a humble pasta al pomodoro. Use this also as the sauce for crumbed meat fillets in braciole rifatte (crumbed beef in tomato sauce) and for ‘staining’ the top of crespelle alla fiorentina (Florentine-style crêpes) before they hit the oven. You may not need the entire amount but this will store well, in a jar, in the fridge for several days, or you can easily halve the recipe. The longer you cook this, the tastier it gets.

Ingredients

Quantity Ingredient
1 onion, finely chopped
A pinch salt
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
10 basil leaves
700g tomato passata, (puréed tomatoes)

Method

  1. Gently sauté the onion with the salt and olive oil in a frying pan over a low heat. When soft and translucent, add the garlic and cook for a further 5 minutes. Add the basil and then immediately pour over the tomato passata and 500 ml water and let it simmer, uncovered, until reduced and thick. This should take a minimum of 30–40 minutes and up to 2 hours, depending on how thick you like it. Season to taste with salt and pepper.
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