An authentic and flavorful tomato sauce made from fresh or canned tomatoes that will elevate your pasta, risottos, and Mediterranean dishes. This simple yet generous recipe captures the essence of Italian cooking with its delicate aromas of garlic, onion, and fresh herbs for an incomparable result.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
800 gfresh or canned tomatoes
2 piècesonions
3 goussesgarlic
4 cuillères à soupeextra virgin olive oil
1 cuillère à cafésugar
10 feuillesfresh basil
1 cuillère à cafésalt
0.5 cuillère à caféblack pepper
Instructions
1PREPARE THE TOMATOES: If using fresh tomatoes, score the top of each tomato with a sharp knife and blanch them for 30 seconds in boiling water. Remove immediately and plunge into ice water to stop the cooking. Peel the skin easily starting from the score, then cut the tomatoes into quarters while removing the seeds. If using canned tomatoes, pour them into a bowl and lightly crush them with the back of a spoon for a pleasant chunky texture.
2SLICE THE ONIONS AND CRUSH THE GARLIC: Peel the onions, cut them in half, and mince them finely. Peel the garlic cloves and lightly crush them with the flat of your knife so they release their aroma, then chop them roughly. This preparation is crucial as it allows your aromatics to infuse well into the oil during cooking.
3HEAT THE OLIVE OIL: Pour the extra virgin olive oil into a large saucepan over medium heat. Wait until the oil is hot and shiny, about 2-3 minutes. You should smell the delicate aroma of the oil without it beginning to smoke. This step is important to establish a good flavor base for your sauce.
4SAUTÉ THE AROMATICS: Pour the sliced onion into the hot oil and cook for 4-5 minutes, stirring regularly, until the onion becomes translucent and begins to turn golden. Add the chopped garlic and continue cooking for 1 minute, stirring constantly, until you smell a wonderful aroma of cooked garlic but not burned. Do not let the garlic blacken or it will become bitter.
5ADD THE TOMATOES AND SEASON: Add the prepared tomatoes to the saucepan with the onion and garlic. Also add the sugar, salt, and black pepper. Stir well so all ingredients blend harmoniously. The sugar will help balance the natural acidity of the tomatoes and give your sauce a rounder, sweeter flavor. Increase the heat to bring the sauce to a simmer.
6SIMMER GENTLY: Once the sauce begins to simmer slightly, reduce the heat to medium-low and let it simmer uncovered for 40-45 minutes. Stir occasionally with a wooden spoon every 10 minutes. You will notice the sauce thickens progressively and takes on a deep red-brown color. Toward the end of cooking, the sauce should reduce by about one-third of its initial volume and should coat the back of a spoon.
7FINISH WITH FRESH BASIL: A few minutes before serving, gently tear the fresh basil leaves with your hands and add them to the sauce. Stir delicately. Fresh basil adds a final fresh and aromatic note that transforms the sauce. Taste and adjust the seasoning with salt and pepper to your preference. The sauce is now ready to be used with your favorite pasta, a risotto, or to freeze for later use.