Tomato and Garlic Sauce
This sauce is used as a base on the Traditional Italian Pizza and may also be used as a pasta sauce on spaghetti, ravioli and other pasta or smothered over meatballs.
Ingredients:
• 2 ½ tbs. oil
• 5 oz. finely chopped onions
• ¾ tbs. finely chopped garlic
• 2 ½ lb. Italian plum or whole-pack tomatoes, coarsely chopped but not drained.
• 1 six oz. tin tomato paste
• ¾ tbs. dried oregano, crumbled
• ¾ tbs. finely cut fresh basil or 1 small tsp. dried basil, crumbled
• 1 bay leaf
• 2 small tsp. sugar
• ¾ tbs. salt
• Freshly ground black pepper
Method:
1) Heat the 3 tbs. of oil in a saucepan and cook the finely chopped onions over a moderate heat, stirring frequently for 7 – 8 minutes. When the onions are soft and transparent but not brown, add the ¾ tablespoon of finely chopped garlic and cook for another 1-2 minutes, stirring constantly.
2) Then stir in the chopped tomatoes, tomato paste, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper. Bring the sauce to the boil, turn the heat very low and simmer uncovered, stirring occasionally, for about an hour.
3) When finished, remove the bay leaf. The sauce should be thick and fairly smooth. For a smoother texture, puree the sauce in a blender. Remove the bay leaf.
4) Season the sauce with salt and freshly ground pepper to taste.
