AUTHENTIC ITALIAN TOMATO SAUCE RECIPE RECIPES

Steps:

• Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
• Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
• Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

Steps:

• Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
• Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
• Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
• If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.
• The sauce is now ready to use or can!