Salsa di pomodoro passata (tomato sauce)

Yield: 2 Cups

Measure Ingredient
2 pounds Ripe Plum Tomatoes
1 large Onion, Chopped Fine
2 Cloves Garlic, Minced
½ cup Olive Oil
1 teaspoon Sugar
¼ cup Basil Leaves
Salt
Black Pepper

Cut the tomatoes in half. Place in a medium, non-reactive (stainless or enamel) saucepan. Cover. Cook until soft (20-25 minutes). Pass the tomatoes through a food mill or sieve. Set aside. Saute the onion and garlic in olive oil until golden (2-3 minutes). Add the tomatoes. Add the basil. Add salt and pepper to taste. Cook until the sauce is thickened to your taste (at least 20 minutes).

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