- Onion2 Piece(s)large onions
- Clove of Garlic1 Piece(s)
- Shallot1 Piece(s)
- Olive Oil150 Milliliter(s)
- Sugar3 Piece(s)Cubes
- Tomato puree140 Gram(s)
- Water2 Cup(s)
- SaltAs needed
- PepperAs needed
If there is one basic recipe that it’s good to master, it’s the Italian sauce recipe. So to make a good dish of spaghetti bolognese, or to garnish our homemade pizzas, we take a few minutes to make it yourself, and it’s worth it!
Easy steps to cook Italian sauce
Mix, onions, garlic, shallots, salt and pepper.
In a pot, heat the oil and the three pieces of sugar over low heat.
Stir with a wooden spatula until the sugar and oil mix.
Add the mixture to the oil-sugar.
Stir continuously for 5 minutes.
Add the three boxes of tomato puree.
Stir again for 5 minutes.
Simmer, lid closed, 10 minutes. Always on low heat.
Add the equivalent of a box and a half of tomato puree and hot water.
Stir again, once the mixture is well diluted, repeat the operation two more times.
Simmer, at least for 30 minutes. Stir occasionally.
(I let it simmer for more than two hours)
The sauce can be stored for more than 3 weeks in a plastic container with a lid in the fridge.
How to cook Italian sauce in the oven
Tomato sauce is at the heart of Italian cuisine. The difference between a good sauce and a truly delicious sauce lies in baking: it brings that little bit that changes everything and allows you to recreate grandmother’s pizzas, lasagna and spaghetti. The secret to obtaining a perfect sauce with an authentic Italian flavor? Very fresh tomatoes ripened in the sun! The longer the sauce simmers and reduces, the thicker its consistency and its intense taste. Outside the tomato season, which usually lasts from July to September, fresh tomatoes can be replaced by canned tomatoes. The sauce can be used as a base for pasta dishes, pizzas and lasagna as well as for other Mediterranean recipes.
Incise the tomatoes crosswise, blanch them for approx. 30 sec. in boiling water, take them out with a skimmer, immerse them briefly in cold water then peel them with a knife.
Cut the tomatoes in half or four depending on their size and put them in a gratin dish with the oil and all the other ingredients up to and including the sugar. Mix well.
Cook approx. 50 mins. in the middle of the oven preheated to 180 ° C. Stir the tomatoes from time to time. Grill them without burning them.
Cooking tomatoes and sauce, 2nd step
Remove the garlic, herbs and bay leaves. Quickly pass the tomatoes over a large saucepan, bring to a boil, lower the heat, simmer for approx. 30 min then season.
Wash the jars and their lids thoroughly with hot water. Pour the still hot sauce into the jars, fill to the brim and close immediately. Let cool.
This sauce goes perfectly with fresh pasta, meatballs, white fish (add 10 cl of white wine at the time when the sauce is reduced)