There are many recipes for tomato sauce, but this learnt from my mother has found no rival yet (yet, you can see a video-guided recipe of italian tomato sauce, very similar to this one, at Videojug). Never before a sauce had so much success and was so polyvalent: it’s useful both for accompanying white rice, chips, sausages or for cooking stews. Everyone who has taste it lefts the plate really clean and asks for a tupperware full of the sauce to bring home. And you can freeze it!

2,5 or 3 kg of tomatoes
2 large onions
4 small cloves of garlic (or 2 big)
olive oil


Cut the onions and the garlic into little pieces, peel the tomatoes and repeat. In a large casserole pour olive oil until covering the bottom and fry the onions. When they start getting transparent add the garlic. Stir continuously adding two tablespoons of basil. When the onion and garlic are golden low the temperature of the casserole and add the tomatoes with the juice they had pour when cut. Add two tablespoons of olive oil and cover the casserole, stir a lot and check that the tomatoes are melting. The sauce will need from time to time a glass of water because of the boiling. When the tomatoes are nearly completely melted and the sauce has a strong orange colour the sauce is ready. Some people prefer to pass it by a mixer to homogenise an others not. Keep in the fridge, but reserve a bit and freeze it.


You may prefer to add salt, but I don not use it in this recipe (...well, I usually just use salt when cooking french fries...) and no one has ever complained about it.


I do not recommend to substitute the tomatoes for canned tomatoes, the flavour of the sauce will change. However, if you are going to use the sauce for cooking other things then canned tomato it's ok. Add to the sauce your preferred herbs.


Post a Comment