Today I spent some time in the kitchen making a beautiful tomato sauce. The recipe was given to me years ago by an Italian friend and I have used it many times. Before I start I feel that I need to clarify one small thing…..this is not “Passata“. I made the mistake of calling it Passata and I was quickly corrected. This is a tomato sauce, Passata is tomato pulp in a bottle that is “cooked” by placing the bottles in boiling water. This is sauce because we add other ingredients and cook it in a saucepan. Anyway it might be a small thing to some, but I felt it needed clarification. Ha Ha Ha
The recipe was quickly written on a piece of scrap paper, with no measurements and only basic instructions given. The original recipe is pictured below. Ive added many different herb over the years but I find that basil is the most versatile.
- Olive oil
- Onion & garlic, fry
- Cut the black head off tomatoes
- Put in a deep pan-NO WATER
- Cook 40-50 minutes
- Add red wine, chilli, basil or whatever you like.
- Use a stick blender to mix.
Tonight I’m using the sauce as the base for Spaghetti Marinara.
If you do give it a go, please let me know how it turns out.