Yesterday afternoon we received our fruit and vegetable delivery from Daily Harvest Express and as I was putting it all away, I realized that I had an overabundance of tomatoes. We already had four that I forgot about so I bought four more and then there were even more in my veggie box. Oops…
Of course, I didn’t want them to go bad. I mean, we use a lot of tomatoes in this house, but not that many all at once. So, I decided to make some homemade tomato sauce. This sauce is a basic Italian sauce that you can use for pastas or on pizza. It’s fairly simple and doesn’t take a whole lot of ingredients. You can use canned tomato puree, but since I had so many tomatoes on hand, I made my own.
Personally I think this sauce tastes even better the next day since it gives the ingredients time to blend together, but it can be used as soon as it’s done. This would be a good sauce to jar and then use when needed. You can us it as a base sauce or you can use it as is. When we were in Italy, I noticed that every time our son ordered pasta with red sauce, it was always a simple sauce like this one.
We’ll be having this for dinner tonight with some homemade meatballs. Which makes me smile as I think of a conversation I had with an Italian gentleman when the family from the Tuscan vineyard, Poggio Amorelli, were in town. We were talking about Italian food and he said Americans always think Italian is spaghetti and meatballs, which are not served together in Italy. If they were served in the same meal, the spaghetti would be served first and the meatballs (polpettone or polpette) would be served as a second dish on their own. That being said, I think we’ll go the American route tonight and throw them all together. Buon Appetito!
SUGO DI POMODORO CASALINGO (HOME-STYLE TOMOATO SAUCE)
Serves: 4 – 6
– 28 ounces pureed tomatoes
– 2 teaspoons minced garlic
– 2 tablespoons minced onion
– 1/4 cup extra virgin olive oil
– 1/2 cup water
– 1/4 cup white wine
– Salt and pepper (I used Collitali’s Natural Basil Sicily Salt, but you can use regular sea salt or iodized salt)
* If you would like a spicy sauce, add cayenne pepper or red chili flakes to suit your own taste.
1. In a sauce pan add the olive oil, garlic and onion and cook over medium heat for approximately 2 minutes or just until the garlic begins to sizzle.
2. Add pureed tomatoes, water and white wine. Stir well, cover and let simmer for 10 – 15 minutes.
3. Uncover and taste sauce. Add salt and pepper to taste. Simmer approximately 8 more minutes, uncovered, or until the sauce has reduced by 1/3 to 1/2.
4. Remove from heat and serve over your favorite pasta or use as a basic pizza sauce.
Reducing the sauce by 1/3 will give you a thinner, lighter sauce. Reducing the sauce by 1/2 will give you a thicker sauce.
HOW TO PUREE YOUR OWN TOMATOES:
Dip tomatoes in boiling water for a few minutes, then drain, and slip off the skins. Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste.
Recipe from Recipes of Italy