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Traditional Italian Tomato Sauce Recipe - Just like mamma's

Updated on April 24, 2012

This is the best sauce ever

 This is a very traditional Italian sauce recipe going back generations.  Feel free to tweak it all you like but stick with this and you will not go wrong.  Goes well with any pasta. Fresh pasta is the best with lots of Parmesan and parsley on top. You will need

  • 8-10 large ripe tomatoes
  • 2 medium white onions
  • 1-2 cloves of minced garlic
  • fresh basil, chopped
  • fresh oregano
  • sugar and salt to taste

2 bay leaves

Put the tomatoes in a large pot of boiling water, and leave to boil partially covered for 10 to 15 minutes.  While they boiling, soften the onions and garlic in olive oil over a low flame, but don't let them brown.  When the tomatoes are soft, drain them them well and a colander.  Push the tomatoes through a sieve to drain out the skin and the seeds.  Pour the puree into the pot with the onions and garlic and add the seasonings- a desert spoon of sugar and the same of salt.  Then fold in the basil, oregano and bay leaves.  Bring the sauce to the boil and leave it boiling for a least one hour. The longer the better. Once the sauce is ready pour it into glass jars with screw or seal top lids that have been warmed in a low oven for five to ten minutes. Seal the jars while the sauce is still hot and then allow to cool.  The sauce will keep for six months in the cupboard without refrigeration. 

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    • Aspects of Life profile image

      Aspects of Life 5 years ago from London, UK

      Handy tip about storing the sauce. I usually freeze mine, didn't know it could be stored in jars. Thanks.

    • profile image

      nyx. 4 years ago

      how much does this make usually?

    • jackavc profile image
      Author

      jackavc 4 years ago from Australia

      This recipe make about three jars

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