Italian tomato sauce can often be disregarded as too simple and easy. I mean how hard can it be to stir tomatoes with a few other ingredients and turn into a sauce? Anyone who has made this will tell you exactly how how much takes to master a good simple Italian sauce.
I’ve learnt the tomato sauce after a tremendous numbers of trials and errors. And of course, like any other homecook I do my own variations, most frequently with a lot more spice than is acceptable in Italy, but then again who’s judging?
- 6 tomatoes, crushed
- 1 tbsp garlic, minced
- 1/2 tbsp butter
- 1 tbsp olive oil
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp sugar
- Heat the olive oil and butter in a medium deep pot on medium flame.
- Add the garlic and let cook for 5-7 minutes.
- Then add the herbs followed by the tomato puree.
- Add sugar, salt and pepper and let the sauce simmer, stirring occasionally for at least 30 minutes. The sauce should be thickened to dipping consistency.
- The sauce can be served warm or at room temperature.
- Serve with a sprinkling of Parmesan cheese on top and a drizzle of extra virgin olive oil.