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  Added: Apr 11, 2006  •  Visited (440)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Tomato And Garlic Sauce
(Salsa Pizzaiola)
What You Need:
  • 3 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 tablespoon finely chopped garlic
  • 4 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
  • 1 six-ounce can tomato paste
  • 1 tablespoon dried oregano, crumbled
  • 1 tablespoon finely cut fresh basil or 1 teaspoon dried basil, crumbled
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1˝ teaspoons salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a 3- to 4-quart enameled or stainless-steel saucepan, heat the 3 tablespoons of olive oil and cook the finely chopped onions in it over moderate heat, stirring frequently, for 7 or 8 minutes.

    2. When the onions are soft and transparent but are not brown, add the tablespoon of finely chopped garlic and cook for another 1 or 2 minutes, stirring constantly.

    2. Then stir in the coarsely chopped tomatoes and their liquid, the tomato paste,oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.

    2. Bring the sauce to a boil, turn the heat very low and simmer uncovered,stirring occasionally, for about 1 hour.

    3. When finished, the sauce should be thick and fairly smooth. Remove the bay leaf. Taste and season the sauce with salt and freshly ground black pepper.

    2. If you wish a smoother texture, puree the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.

    NOTE: This sauce may be served with spaghetti, ravioli and other pasta, or with meatballs.
    To make about 3 cups
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Garlic
    Dish » Sauces & Condiments


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