ITALIAN TOMATO SAUCE, RESTAURANT QUALITY Multi-purpose, freezeable

One for a morning/afternoon at home...

 Authentic Italian Sauce on specialist spelt pasta (at upmarket delis -- at a price) 

'I am savouring this sauce; it's as good as any in an Italian restaurant.'' Taster

Pasta with tomato sauce in an Italian home always raises the question:  what do Italians do to make the sauce so uniquely, wonderfully Italian?

Good tomatoes are one thing; plenty of fresh basil another.  A third is the addition of carrot and celery to the onion base.  

This recipe, inspired by Russell Norman of Polpo (recently published in the Daily Mail) is the closest thing to authentic tomato sauce without going to Italy.  

It lasts a week in the cold part of the fridge but also freezes well.

Cost: £2.00

Serves: 4-6

Ingred:

    1 good-sized onion + 

    1 med carrot + 

    1 large celery stick, all coarsely processed or in med dice

    1 large clove garlic minced

    2 tbsp olive oil

    2x400 gm tins good Italian chopped tomatoes 

    2 tbsp tomato puree

    1/3 cup red wine/grape juice or water 

    handful torn basil leaves

    1 bay leaf

    pinch salt & pepper

Method:

1. Saute but don't brown onion, carrot, celery & garlic in olive oil over med heat 10 min
2. Add tomatoes, tomato puree and wine or grape juice or water; stir
3. Add basil, bay leaf, s&p
4. Increase heat to high until bubbles appear around the edge; reduce heat to low; cover & cook 40 mins, stirring occasionally (OR cook in a slow cooker on low for 3-4 hours)
5. Remove bay leaf; blend either until chunky or smooth
6. Cool before freezing; after defrosting, check seasoning

Tip:

If you liked this you will also like Healthier Italian Meatballs

                                                         

Please leave a question in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.