THE ULTIMATE TOMATO SAUCE
We take our tomato sauce very seriously! After living between NYC and Umbria, Italy for over 8 years, tomato sauce became a favourite and a staple in our household. There is nothing more comforting than a "pasta dinner" yet the perfect tomato sauce takes love and time to make.
Enjoy making one of our favourite staples and let the aroma from hours of cooking literally take you away to a small town in Italy...
- 4 kilos of tomatoes - we suggest plum or cherry tomatoes.
Half a branch of celery
Half an onion chopped
2 crushed garlic cloves
- 5 basil leaves
THE KITCHEN ESSENTIALS
Approx. 4 hours + overnight resting
Prep 15 mins
- Cook 3 + hours
- Let it rest overnight
PREP + COOK
- Wash all of the tomatoes and lay them out on old towels or tablecloths to dry
- Cut the tomatoes into quarters
- Chop the celery into small cubes
- Finely chop the onion
- Crush the garlic cloves
- Place all the ingredients into a large pot with a tablespoon of olive oil
- Add half a cup of water
- Bring the pot to the stove
- Cover whilst leaving to simmer over low heat
- Stir occasionally
- Cook for an hour to an hour and half until tomato sauce has thickened
- Turn off the heat and slowly start crushing the tomatoes.
- You can do this two ways - either remove the tomatoes from the heat and slowly pour using a ladle into your stainless steel food mill.
- Or use a potato masher and crush the tomatoes directly in the large pot.
- This is the messiest and best part of the process, you are essentially crushing the tomatoes and separating the peel and any remaining seeds.
- Avoid crushing the them too much, but just enough to get a juicer texture
- If you are using the potato masher to crush the tomatoes you will need to discard the peels as you go
- Transfer the sauce out of the pot / or from your food mill into a large pan.
- Add an additional table spoon of olive oil and a quarter cup of water
- Bring to the stove
- Add in two teaspoons of salt
- Try the sauce and if the tomatoes taste too acidic, we suggest adding in a teaspoon of sugar to balance out the acidity
- Tear in 5 basil leaves
- Keep the sauce on low and stir every 5 mins
- Leave it to cook for 1-2 hours
- Keep Covered
- Once the sauce is ready, transfer from the large pot into a large glass mason jar, keep covered and let it rest overnight
- Enjoy the sauce following day with pasta and season with black pepper and fresh basil leaves
- Once opened, refrigerate the jar and use the sauce within 5 days.