
The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.
1 2/3 cup | canned tomatoes (diced) | 400 g | |
1 clove | garlic | ||
1/2 | onions, finely chopped | 100 g | |
1/2 | carrots, finely chopped | 50 g | |
1/4 stalk | celery, finely chopped | 18 g | |
1 tbsp | olive oil | 15 mL | |
1 1/2 tbsp | butter, unsalted | 20 g | |
1/2 tsp | salt | ||
1/4 tsp | ground pepper | 1 g |
A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.
This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.
I added some parsley and oregano and it was great!
The extra veggies built into this sauce went un-noticed by our three little ones - and it was delicious! A new staple for our household.
My son intensely dislikes tomato sauce and he loved it. I pureed it for him so it's not chunky. Otherwise, I did not change a thing.
This is a delicious tomato sauce, but the quantities suggested just don't add up to what it's saying they should. I've made this three time now and not once have I gotten the quantity I'm clicking on. The 2.5 cup gives me only about 1.75 cups and the 5 cup gives me 3 cups only. I've triple checked the measurements and it still does the same thing. I ended up adding about 1 cup of strained tomatoes to this for liquid as the sauce inevitably starts burning about 25 minutes in and it's helped. But even with the extra liquid, I still don't get enough of the sauce. I also added some Italian spice blend, thyme and oregano to this.
This "My Mother's Tomato Sauce" definitely misses garlic and fresh herbs; not even dried herbes are indicated! Carots kills flavor, and celery only gives water and bitterness. Please, at least double garlic! Cooking a tomato sauce with a Presto is an aberration! It must cooked quitely, in an open dish, using needed time. It's not so long... Use preferably a basic marinara sauce : tomatoes (and a bit of tomato paste if needed), quite a bit of onion, olive oil, plenty of fresh garlic, herbs, fresh as available (basil et origano). So simple and so good! Cook onion and garlic over low heat until translucent. Add tomatoes and oil, and mix gently, from time to time, until an emulsion forms with the oil. Cook gently (mijoter) for five to ten minutes. Add herbes and cook for cinq minutes more. So simple and do good!
My son intensely dislikes tomato sauce and he loved it. I pureed it for him so it's not chunky. Otherwise, I did not change a thing.
This is a delicious tomato sauce, but the quantities suggested just don't add up to what it's saying they should. I've made this three time now and not once have I gotten the quantity I'm clicking on. The 2.5 cup gives me only about 1.75 cups and the 5 cup gives me 3 cups only. I've triple checked the measurements and it still does the same thing. I ended up adding about 1 cup of strained tomatoes to this for liquid as the sauce inevitably starts burning about 25 minutes in and it's helped. But even with the extra liquid, I still don't get enough of the sauce. I also added some Italian spice blend, thyme and oregano to this.
The extra veggies built into this sauce went un-noticed by our three little ones - and it was delicious! A new staple for our household.