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Recipe Detail Page
Light Tomato Sauce
Autumn 2019
Because there are so few ingredients here, bad canned tomatoes have nowhere to hide. Spring for good-quality Italian canned tomatoes, but not necessarily D.O.P. San Marzano because even those vary greatly in acidity and ripeness. Look for Paese Mio, Garofalo, Cento or Cirio brands, whether D.O.P. or not. Sieving the puréed tomatoes of their seeds ensures a sweet sauce.
Makes 4 cups (1 L)
2 cans (798 mL each) Italian tomatoes
¼ cup (60 mL) water
¼ cup (60 mL) extra virgin olive oil
2 cloves garlic, lightly crushed but intact
1 small onion
2 sprigs basil (both with 5 to 7 leaves attached to stem)
2 tsp (10 mL) sea salt
1 Add tomatoes to a blender; pour water into 1 can and swirl to clean the can. Transfer water into the second can and do the same. Add water mixture to a blender. Purée tomatoes (if using a high-powered blender, process on low). Pour through a fine-mesh sieve set over a large bowl and set aside.
2 Heat olive oil in a medium pot over low heat; add garlic and fry until lightly golden, turning garlic once. Remove and discard garlic.
3 Pour tomatoes into pot; increase heat to medium. Peel and quarter onion and stir into tomatoes along with the basil and salt. Bring to a boil, reduce to low, and simmer for 30 to 40 minutes or until the consistency of whipping cream. Remove onion and basil; discard. Use sauce immediately or store in the fridge, covered, for up to 5 days.
Makes 4 cups (1 L)
