Sicilian Tomato Sauce

Name: Sicilian Tomato Sauce
Cuisine: Italian
Ingredients: salt and freshly cracked black pepper; 150 ml tomato juice; 1 tablespoon tomato purée; 2 garlic cloves, crushed; 1 large onion, finely chopped; salt and freshly cracked black pepper; ½ teaspoon thyme leaves; ½ teaspoon dried oregano; a pinch of sugar; 50 ml olive oil; 1 kg flavourful, ripe tomatoes or 2 x 400 g tins plum tomatoes; 1 kg flavourful, ripe tomatoes or 2 x 400 g tins plum tomatoes; 1 kg flavourful, ripe tomatoes or 2 x 400 g tins plum tomatoes

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This rustic tomato sauce forms the base of many dishes in Italian cuisine, from pizza to pasta dishes. Ideally, use San Marzano tomatoes for this sauce, as they have a wonderful, sweet flavour. If your tomatoes are not well-flavoured or of a good colour, use tinned.

Ingredients

1 kg flavourful, ripe tomatoes or 2 x 400 g tins plum tomatoes

Europe
Italy
Sauce
Gluten-free
Vegan
Sicily

Method

If using fresh tomatoes, blanch them in boiling water for 20 seconds, then remove them with a slotted spoon directly into iced water. Peel and halve them, then deseed and chop finely.
Heat the oil in a heavy-based pan, add the onion and garlic and cook until soft, about 10 minutes.
Add the chopped tomatoes and tomato purée and cook for 5 minutes.