This is one of the most useful and also one of the best tasting sauces of all. This recipe is a simple version I have devised, and I think it is hard to beat. It can either be used on its own or as a base for other sauces. A good tomato sauce goes with every kind of ingredient from meat, fish and vegetables to pasta. When you don’t have time to make this sauce, use the quick tomato sauce that uses canned tomatoes.
The best fresh tomatoes for cooking are the plum variety, if you can get them, and I only use the ones that are really ripe and deep red; when plum tomatoes are in season, make a large quantity of sauce and freeze it in separate containers. Mix in 25–
It doesn’t make much difference to the colour of the finished sauce if you substitute white wine for red. Finely shredded fresh basil is a wonderful addition stirred in just before serving.
© 1991 All rights reserved. Published by Websters International.