The simplest sauce of them all and probably the nicest! Aim for balance in the consistency of the sauce, as it must be fluid, but it shouldn’t look wet.
Tomato Pasta Sauce
Ingredients
- 1200 grs fresh ripened Tomatoes , deseeded without the peel and grated. Otherwise 2 x 400 grs good-quality canned crushed tomatoes
- 3 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 medium Shallot , (or yellow onion), finely diced
- 4 cloves Garlic , crushed
- 1 bunch fresh Basil , left on the stems, home grown
- 5 sprigs fresh Oregano , home grown
- ½ teaspoon Red-pepper flakes
- 1 teaspoon Dry Oregano
- 1 teaspoon Sugar , in case the tomatoes are acidic and need to be balanced
- Sea Salt
- freshly ground Black Pepper
Instructions
- Put a large non-stick pot or sauce pan on medium heat and drizzle the oil. Once hot add the onions and sauté until soft, not browned. Right before the onions have softened add the garlic and the red-pepper flakes, and toss until fragrant, about some 30 seconds.
- Add the tomatoes increase the heat and bring to a boil. Once boiling reduce the heat and simmer for about 30 minutes.
- 5 minutes before taking the tomatoes off the heat, stir in the basil, oregano and sugar (if needed) and season with salt and pepper.
- Remove the pot from the heat and discard the basil and the garlic.
- Use immediately otherwise place the sauce in a sterilized airtight glass jar or plastic container and refrigerate for couple of weeks.
