My Tomato Sauce
As with most of my cooking, I find it’s very hard to be utterly precise and specific with this kind of recipe. Cooking is such a sensory experience that you have to learn by trial and error...adding a little bit of this and subtracting a little bit of that...adjusting it to your taste…
I remember how infuriating it was when my mom wouldn’t give me precise instructions on how to cook a particular dish...insisting instead that I use my own judgement! How on earth was that possible, I would remark... Well, I’m afraid I am going to ask you to do exactly the same and be brave and use your own instinct when cooking... The result won’t always be perfect straight away but it surely will be a lot more satisfying!
This is my go to recipe for a quick basic tomato sauce, when no summer tomatoes are available and you have to make do with a tin or some bottled passata.
To be fair, I wouldn’t even call it a recipe...
Ingredients (SERVES 4-6)
One bottle of passata or a couple of tins of tomatoes
Garlic
Fresh basil
Extra virgin olive oil
Salt
METHOD
Put a big enough pan on a medium heat and add the tomatoes or the passata (or both if you fancy!).
Add a couple of garlic cloves, crushed with the back of a knife, some basil leaves and a good pinch of Maldon salt.
When it starts to simmer, turn the heat down and, uncovered, let it reduce.
Note that I haven’t added any olive oil yet.
You need to cast a watchful eye on the sauce as you don’t want it to burn.
Stir every once in a while and let it cook till all the water has evaporated and you are left with a rich and aromatic sauce. Time varies depending on the quantity of the sauce.
Once off the heat, take the garlic out (or if you prefer, you can leave it in) and add a couple of glugs of olive oil or to your liking.
Taste for salt and add if necessary.
NOTE
This kind of sauce is a staple of Italian cooking and every family has its own version.Some may add onion to it. Others also carrot and celery or other herbs. You will find hundreds of recipes for it.