A basic tomato sauce is an essential in my fridge. I must confess when I have the time I make it in large quantities and freeze it in smaller containers. I find it easy to have the sauce handy – to put together a quick meal.
While I prefer using fresh tomatoes it’s hard to find good quality Italian tomatoes in Singapore and we just make do with canned tomatoes. There are several variations to this recipe but here is Pina’s mother’s recipe. She used it with the fresh Cavatelli Pasta and in the Polpettone (Italian meatloaf). And it was all delicious!
Go ahead and make a big batch of this and freeze it like I do. I think it can keep for at least 3 months but it’s never lasted that long in my household! 🙂 I use it for everything – as a pizza base, on pasta, chicken, fish, you name it. It’s an easy recipe but using canned tomatoes makes it even easier so there’s no excuse to not try it!
Ingredients
- 2 tablespoons olive oil
- 1 onion
- A bunch of fresh basil
- 2 cans of Italian whole tomatoes
- 1 teaspoon salt
Instructions
- Heat the olive oil in a pot
- Cut the onion coarsely – straight into the pot. Cook for a few minutes
- In a separate dish, empty the two cans of tomato sauce and add the basil (torn with your fingers)
- Pour the tomato mix into the pot. Crush the tomatoes coarsely with a spoon
- Add salt
- Cover and cook for 10-15 minutes.
