Basil tomato pasta sauce
Italian cuisine · Vincenzo's Plate · ♥ 6.8K likes · 250.9K views · 15 min video
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Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 can Italian peeled tomatoes
- 1 whole carrot
- 1 stick celery
- ½ whole onion
- 1 bunch fresh basil
Blend the peeled tomatoes gently, straight in the can or in a bowl; set aside.
- 7–8 tbsp extra virgin olive oil (for the soffritto)
- water
Roughly cut the onion, celery and carrot (skin on) and put in a blender with seven or eight tablespoons of extra virgin olive oil and a splash of water; blend to a creamy soffritto with no chunks.
- 2 tbsp extra virgin olive oil (for the pot)
Heat a cast iron pot over medium-low heat with about two tablespoons of extra virgin olive oil; add the soffritto and stir.
Cooking the soffritto covered
Cover and cook the soffritto about 10 minutes on very low heat until thicker and darker, adding a splash of tap water if it dries.
Add the blended tomatoes, without water, and stir well to combine with the soffritto. No salt, pepper or basil yet.
Adding the tomatoes, no water
Cover and cook on low heat for one hour, stirring every 10 to 20 minutes, until thick.
One hour on low with the lid on
- sea salt
- pepper
Remove the lid, taste, season with ground sea salt and pepper and stir on low heat.
Take off the stove and tear in the basil by hand, as much as possible; let it rest in the sauce, overnight for more flavor.
Keep in a bottle in the fridge or freeze in a tight container or zip-top bag.
Storing and the thickness test