Next time you think about cracking open a jar of tomato sauce, STOP and consider making it from scratch. The aroma, taste and satisfaction of cooking your own sauce will make it all worthwhile. The use of fresh tomatoes is best, but if you don’t have time to blanch/peel tomatoes (and most of us don’t) then canned tomatoes can be the next best alternative.
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Garlic, minced
- 1 large Onion, chopped finely
- 2 stalks Celery, chopped finely
- 1 Carrot, chopped finely
- 2 cans (796 ml+ 398 ml) Plum Tomatoes
- 1 (398 ml) can Stewed Tomatoes
- 1 (156 ml) can Tomato Paste
- Hot Sauce, to taste
- Wedge (with rind) of Parmigiano Reggiano cheese, grated
- Oregano, Basil, Garlic powder, Black pepper, to taste
- In a large, deep skillet fry garlic and onions in hot oil until soft. Add celery and carrots and fry for couple more minutes on low heat.
- Next add tomatoes (& juices), paste, small handful grated parmesan, spices, hot sauce and stir. Using fork, crush tomatoes into smaller chunks, depending on preferred consistency.
- Cook on medium heat, simmer for approximately 45 min. Continue to stir occasionally. Taste and add more spice as needed.
- When mixture has thickened, place directly on any cooked pasta you desire. Garnish with fresh basil 🌿 and cheese 🧀 .
TIP: Cut off the Parmesan cheese rind (quarter inch thick) and cook it in the sauce until softened. This adds great flavour BUT I cannot be responsible for the fight over that soft, gooey piece of cheese!
Mangia! (Serves 6)