This Perfect Every Time Tomato Sauce is thick, smooth and well, perfect. I used Pomi tomatoes this time, but also use San Marzano tomato cans, both from Italian tomatoes, which makes a difference. I do prefer the San Marzano though. I make more sauce than I need, so I can store it in the fridge or freeze it for future use. This recipe is enough for 2 meals.
Italian food is about a few simple ingredients. The reason it tastes so good is it's quality. In order for these recipes to turn out great, you should use highest quality ingredients you can find. Not high price, but high quality.
You know you're Italian when most of your house plants are edible. I cannot cook without fresh basil. Basil is expensive and sometimes hard to come by in certain areas, especially in winter. That's why I have a basil plant in my window all year long. The fresh basil in this sauce gives it the finishing touch, so be sure to use fresh if possible.
1 large garlic clove or 2 small, chopped
1/2 cup chopped white onion. That would be 1 small onion
1/4 cup extra virgin olive oil
1 can (approximately 28 ozs.) chopped or crushed tomatoes
1 can (approximately 28 ozs) tomato purée
1 cup water
Salt, 1 teaspoon
Pepper, 1/4 tsp
Sugar, 2-3 tsp * see recipe for explanation
5 or 6 medium basil leaves, torn into smaller pieces
Sauté garlic and onion in oil for 10 minutes on medium low heat until onion and garlic are a bit translucent and just beginning to brown. Add tomato, water, 2 tsp sugar, salt and pepper. Cook with the lid slightly agape on low heat, stirring every 5 minutes or so for 30 minutes. Turn off flame and add basil.
Okay, last and most important part. TASTE IT. Take a spoon full out and rest the spoon on a plate for a couple minutes before you taste it. When its too hot its hard to pick up the nuances of the flavors. Once its a bit cooled, taste it. If it has a little bit of an acidic taste then add the 3rd teaspoon of sugar. If it doesn't, leave it alone, it's perfect! You'll understand how good it is when you put it over pasta or in any of my recipes that calls for tomato sauce.
If you feel the sauce sticking to the bottom of the pot, reduce the heat a bit and stir more frequently.
Since tomatoes vary by origin, season and many other factors, it is important to use your own taste buds. No one knows better than you what you like, so give the sauce a taste and adjust according to your preferences. Perhaps you like a bit of spice, then add more pepper or some red pepper flakes. Maybe you prefer a bit more runny of a sauce, add a bit of water. You get the point.
Cooking the onion slowly on a medium low flame allows it to caramelize a bit. That caramelization will ensure a measure of sweetness to the sauce you cannot achieve otherwise. Be sure to keep the flame low enough to allow them to cook slowly without burning.
Serves 6 over pasta plus enough to freeze for another time.