Ingredients

The following ingredients have 4 Servings
  • 4 tablespooons olive oil (extra virgin)
  • 2-3 cloves garlic (chopped)
  • 1 medium onion (sweet, minced)
  • pinch red pepper flakes (optional)
  • 48 ounces passata (2 x 24 ounces jars of strained tomatoes)
  • 2 cups water
  • 2 tablespoons parsley (Italian flat leaf, chopped)
  • 3-4 basil leaves (fresh)

Instruction

  • Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
  • Reduce the heat to medium. Add the chopped garlic and sauté for 30 seconds or so.
  • Add the minced sweet onions and continue to sauté for 5-7 minutes until translucent. Stir occasionally. The addition of a pinch of red pepper flakes at this point is optional.
  • Add the 2 jars of tomato passata and watch for some splattering! Add 1 cup of water in each jar, swirl and add the liquid back to the saucepan.
  • Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper. If the passata is of high quality, the tomatoes should not taste acidic. If there is an acidic aftertaste, add a few carrots, sliced in half. This sometimes works to take the edge off the sauce. 
  • Reduce the heat to medium, cover the sauce and allow to simmer for 20-30 minutes. Stir occasionally.
  • When the sauce has finished simmering, taste and adjust for seasonings. If the sauce still tastes acidic, try adding a pinch of baking soda or a pinch of sugar. Once again taste and adjust.
  • Add 2 tablespoons of chopped fresh Italian Parsley as well as 3-4 leaves of fresh basil.
  • It can be used immediately with any recipe or allow to cool down, refrigerate and use within the next 5-7 days. It can also be frozen for up to 3 months.