Tomato Sauce

Preparation info

  • Makes about

    500 ml

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

If you grow your own tomatoes, the best sauce in a good summer is skinned and de-seeded raw tomato, chopped and mixed with a small chopped onion or spring onions, chopped basil and some olive oil, salt and pepper. The acidity of the tomatoes makes vinegar or lemon unnecessary. Served chilled with very hot pasta, this is a delight on a hot day. For a cooked sauce, soften an onion in butter, then cook briefly and quickly with skinned and de-seeded chopped tomatoes. Season to taste. This way y