Basic Tomato Sauce

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Preparation info
  • Makes about

    600 ml

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Ingredients

  • 900 g/2 lb fresh tomatoes, skinned (see Cook’s tip) and quartered, or 2 x 400 g

Method

  1. Put the tomatoes, onion, carrot, celery, parsley and basil into a large pan. Cover with a lid and bring to the boil, then simmer for 30 minutes.
  2. Remove the lid and continue to simmer for 20 minutes more, or until most of the liquid has evaporated.
  3. Remove the pan from the heat and push the mixture through a food mill, sieve or strainer. Season to taste