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What You Need:
(To make about 3 cups)
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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
1½ teaspoons salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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2. Bring the sauce to a boil, turn the heat very low and simmer uncovered,stirring occasionally, for about 1 hour.
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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.
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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.
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NOTE: This sauce may be served with spaghetti, ravioli and other pasta, or with meatballs.
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