Tomato Sauce

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Basic Tomato Sauce with Mutti tomatoese

A good tomato sauce is a basic in every Mediterranean cuisine. Use it to poach Lebanese stuffed zucchini, dress a simple pasta or gnocchi, layer into eggplant Parmigiana or lasagne – or add a pinch of hot smoked paprika to toss it with Spanish meatballs. Use good canned Italian tomatoes for your tomato sauce, ideally Mutti. Sicilian’s love tomatoes – and for almost every dish dressed with this delicious sauce a glass of their classic red wine, nero d’avola, will be a great pairing. I love the one from Feudo Arancio which is widely available in Australia.

Makes about 1½ cups (375ml)

Ingredients
  • 2 tablespoons extra virgin olive oil (40ml)
  • 1 small red onion, finely chopped
  • Salt flakes, to taste
  • 400g Italian canned tomatoes, chopped (14oz)
Method
  1. Place oil and onion in a small saucepan over medium heat.
  2. Add a good pinch of salt, cover and cook for 10–15 minutes, stirring occasionally, until just starting to colour.
  3. Add tomato, bring to the boil, reduce heat and simmer for about 10 minutes, crushing occasionally with a wooden spoon or potato masher.
  4. Set tomato sauce aside until needed.
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Basic Tomato Sauce

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