Aim for balance in the consistency of the sauce, as it must be fluid, but it shouldn’t look wet.
Named ‘Classic’ as I strongly believe, and through various executions, that it represents a true Italian Tomato pasta sauce.
Can also be used for Pizza.
Classic Tomato Pasta Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Classic Tomato Pasta Sauce
Ingredients
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 3 cloves Garlic minced , through a garlic presser tool.
- 1 bunch Fresh Basil , home grown, 5-6 sprigs tied together
- 1 bunch Fresh Oregano , home grown, 8-10 sprigs tied together
- 2 tablespoons Dry Oregano
- 1 stick Cinnamon
- 5 400 gr good-quality Cubed Tomatoes , canned
- 400 gr tomato paste
- 1 teaspoon crushed chili flakes
- 2 teaspoons Sugar
- 1 tablespoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Put a large high walled non-stick pot on high heat and drizzle the oil. After a minute add the garlic and sauté for 30 seconds until fragrant. Add the chili flakes and the tomato paste and stir for 1 minute.
- Add the tomatoes along with 800 ml warm water, stir and immediately add the sugar, the dry oregano, cinnamon and season the sauce with the salt and pepper.
- Bring to a boil, reduce the heat to low and simmer for 20-22 minutes so that the flavours come together and to achieve the thickness/texture needed as a nice sauce. 5 minutes prior to taking the pot off the fire add the fresh oregano and basil and stir. When finished discard the cinnamon and the bunches of basil and oregano.
- Use immediately otherwise place the sauce in a sterilized airtight glass jar and refrigerate for couple of weeks or freeze for at least 3 months.
