Tomato sauce is one of the pillars of the traditional Italian cuisine and still one of the most used ingredient in an everyday cooking. This is not just tomatoes in can (a preserve), but tomatoes smashed and cooked with other ingredients.
We use it for seasoning any kind of pasta, as base for other pasta sauces (tuna sauce, olive sauce, arrabbiata sauce, vegetable sauce etc…), as liquid ingredient for stewed dishes or to lay on a pizza pasta before adding all the ingredients you can imagine.
A good tomato sauce, therefore, is essential for a good result cooking an Italian dish.
On the shelves of the market there is a huge variety of tomato sauces, some of them in case of emergency are not that bad, but an homemade tomato sauce will indeed make the difference and the one I suggest today is very quick, easy and tasty. I use to double the doses of the recipe and to keep half of the sauce in jars in my freezer, nice and ready.
The characteristic of this sauce is that three different kinds of tomatoes are blended together to give a 360° taste of tomato and some of them do not cook in order to keep the characteristic freshness.
Best ever tomato sauce
Ingredients
- 3 plum tomatoes
- 200 gr (7 oz) of cherry tomatoes
- 200 gr (7 oz) of tomatoes pulp in can
- Few leaves of basil
- ¼ of glass of Extra Virgin Olive Oil
- Salt
- Pepper
Instructions
- Put in a blander the plum tomatoes cubed, the tomatoes pulp, the basil leaves and the EVO oil and blend until homogeneous.
- Cook for exactly 6 minutes since the first boiling bubbles appear on the surface.
- Remove from the fire and incorporate the fresh cherries tomatoes. Blend until homogeneous.
- Adjust of salt and pepper.
- Filter in a chinois if you don’t like the tomatoes seeds.
- That’s it!
