Ultimate to accompany pasta, this tomato sauce doesn’t fail.
Components
Tomatoes, 6. They are often changed with a can of diced pure tomatoes.
Onion, 1 medium
Garlic, 1 clove
Bouquet of herbs (oregano, thyme and bay leaf)
Olive oil, essential quantity
Salt and pepper
Preparation
– Peel the plum tomatoes, making a cross reduce on the base and placing them in boiling water for 3 minutes, then peel off the pores and skin.
– Minimize the tomatoes into small cubes (dice).
– Peel and finely chop the onion.
– Peel and crush the garlic clove.
– Warmth the pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove and onion till clear.
– Add the tomatoes.
– Add the herbs.
– Season with salt and pepper and prepare dinner for ¾ of an hour or so over low warmth, ensuring it would not dry out, including just a little water if essential.
– Midway by cooking, mix ¼ of the sauce with a mini blender and proceed cooking all the sauce collectively.
