Authentic Italian Tomato Sauce
An easy Italian tomato sauce made from scratch with just 5 ingredients in only 10 minutes This tomato sauce is perfect for pasta, pizza or simply for dunking some char-grilled ciabatta into.
An easy Italian tomato sauce made from scratch with just 5 ingredients in only 10 minutes This tomato sauce is perfect for pasta, pizza or simply for dunking some char-grilled ciabatta into.
- Carbohydrate 0.40292499974228 g
- Cholesterol 0 mg
- Fat 0.870190000320835 g
- Fiber 0.113624997921451 g
- Protein 0.036729999956 g
- Saturated Fat 0.123400000039322 g
- Serving Size 1 1 servings* (111g)
- Sodium 146.008874999947 mg
- Sugar 0.289300001820829 g
- Trans Fat 0.0271087500030387 g
- Calories 9 calories
Step-by-step
- A around 1 tbsp of olive oil to a medium sized saucepan, once it starts to sizzle add chopped garlic and dried oregano.
- Fry for 30 seconds then add 1 tsp of balsamic vinegar and freshly chopped parsley and basil.
- Fry the herbs and garlic for another 30 seconds (this helps release all the delicious flavours from the herbs) then add a can of chopped tomatoes with 1/2 tsp sugar and a pinch of salt.
- Add 2 tbsp of water to the empty tomato can, swirl to get as much leftover tomato as possible and add that to the sauce.
- Stir everything together, after 1 minute use a potato masher to crush the tomatoes and break them down as much as possible (it will still be a rustic style sauce and not completely smooth)
- Simmer for 7-8 minutes stirring occasionally, turn off the heat and check for seasoning.
Canned tomatoes carry the financial and structural weight of this dish, offering consistent acidity and body without the cost or peeling labor of fresh plum varieties. Fry the garlic and dried oregano in olive oil for precisely 30 seconds before introducing the vinegar and fresh herbs. This brief window blooms the fat-soluble compounds in the dried oregano without burning the minced garlic, which turns bitter quickly if overheated. Swirling two tablespoons of water through the empty tomato tin captures residual solids that would otherwise stick to the metal and go to waste. A potato masher breaks down whole chunks directly in the saucepan after one minute of simmering, yielding a rustic texture without requiring a food processor or an immersion blender to wash afterward. Simmer the mixture for seven to eight minutes, allowing excess moisture to evaporate so the sauce clings properly to pasta surfaces. Check the salinity at the very end of cooking after the liquid reduces and concentrates the flavors.
