Probably this tomato sauce is being used for ages in our family. My mom learned it from our ‘nonna’ (grandmother) and it goes on generation to generation. Now I repeat this almost on a daily basis, because it’s the perfect base for all different kind of pastas such as lasagne, cannelloni and gnocchi.
|Peeled tomatoes in can||4 cans|
|Fresh basil||+/- 5 leaves|
|Olive Oil Extra Vergine||1 Dash|
|Salt & Pepper||–|
Sieve the tomatoes so you have only the juice left. (see picture of the sieve that we use) Put it in a pan with the fresh basil, garlic and the rest of the ingredients. Let is simmer until it’s more concentrated (thicker), for approximately half an hour. Add pepper / salt as you’d like. Before service remove the garlic clove.
In between you can cook some pasta al dente and add to this delicious sauce.
When your sauce is too sour, you can add a pinch of sugar (or sweetener) to sweeten it up a bit.