Like most Italian recipes, making a delicious fresh tomato sauce is not an exact science but rather an art.
Often the best sauce is made from fresh tomatoes and with few rules – the important thing is to allow the simplicity of the ingredients to stand out on their own.
Making fresh tomato sauce is so easy, you’ll wonder why anyone bothers to buy it in a jar.
This sauce differs from that which is made al sugo in that the tomatoes are not pureed.
- 2-3 tbsp extra virgin olive oil
- 1 medium onion, diced
- 7-8 ripe roma tomatoes, diced or chopped
- pinch of sugar
- salt to taste
Sautee the onion on medium heat in a skillet with the olive oil until it is soft.
Add the tomatoes, cover the pan with a lid, and reduce the heat to low.
Stir the tomatoes every now and then, making sure they don’t burn or get dry.
If they appear to get dry (which can often happen with under-ripe or poor quality tomatoes) just add a splash of water and cover again with the lid.
Cook on low until the tomatoes break apart and soften completely.
Allow the juices of the tomatoes to cook down into a sauce consistency, not too dry or too liquid.
This should take maybe 10 minutes, depending on how small you cut the tomatoes, and how chunky you want your sauce.
Add the sugar and salt and remove from heat.