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Italian recipes

Basic Italian tomato sauce

5 (1) 190 min Serves 8 - 10 Italian
This basic Italian tomato sauce is a great sauce to use on top of pasta or as a base ingredient for a variety of tomato based pasta or other sauces. It is extremely easy to make and refrigerates well, for 2 weeks or more. Make more than you need and refrigerate in air-tight jars until you need it again. The secret in this sauce is the quality of the tomatoes. The better the tomatoes, the better the sauce.

Ingredients

  • 2 lb ripe tomatoes (skinned and quartered)
  • 1/2 cup olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp sugar
  • Salt and ground black pepper to taste
  • A sprig of fresh oregano (or 1 tsp dried oregano)
  • One bay leaf
  • 1 medium red onion, minced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste

Method

In a deep cooking pot over medium heat add the olive oil and tomatoes and bring to a boil. Add the red wine vinegar, sugar, salt and black pepper and simmer over low heat for 1 hour.

Add the oregano, bay leaf, red onion, tomato paste and garlic and cook covered over very low heat for about 3 hours.

Uncover and cook for a few minutes more until the sauce reaches the right consistency.

Let the tomato sauce cool down, put it in air-tight jars and refrigerate.

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