Southern Italian Tomato Sauce
Sauces and Marinades • Italian
Description
If you don't have sweet red onions, you can use regular red onions instead. If you don't have a blender, you can skip this step — the sauce will taste as if you made it right in a rustic kitchen. This recipe yields a large amount of sauce, enough for several days. Store it in a pot in the refrigerator, reheating the necessary amount as needed. Serve it with various pasta dishes, meat, and fish, add it to pizza and panini, as well as with grilled sausage.
Ingredients
- Garlic 8 cloves
- Spanish onions 1 head
- Olive Oil 8 tablespoons
- Sweet Red Onion 1 head
- Passata Tomato Sauce 4 tablespoons
- Baking Tomatoes 30 oz
- Mixed tomatoes of different colors 55 oz
- Ground Black Pepper to taste
- Black Cumin (Cumin) 1 teaspoon
- Ground coriander 1 teaspoon
- Ocean salt to taste
- Sugar 2½ tablespoons
- Fresh basil leaves 1 stem
Step-by-Step Guide
Step 1
Heat a tall pot, pour in olive oil for frying, and add peeled garlic cloves without the germ, sweet and regular onions — quickly sauté everything together, then reduce the heat and slowly fry (10 minutes) until the onions become translucent and soft. Do not brown.
Step 2
Add the tomato paste, slightly increasing the heat, mix with the onions and garlic, and sauté well for 4-5 minutes.
Step 3
Then add the peeled and sliced fresh tomatoes. Mix everything together and simmer, covered, for 30 minutes.
Step 4
Add the peeled canned tomatoes with juice, having previously removed the stems. Simmer, covered, for 1 hour.
Step 5
During the simmering process, add salt, sugar, and black pepper.
Step 6
Remove the pot from the heat and blend everything until smooth using a blender.
Step 7
Finally, add the lightly toasted and coarsely ground cumin and coriander.
Step 8
When serving, garnish the dish with fresh green basil.
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