Best Italian Tomato Pasta Sauce
Ingredients: Extra virgin olive oil, Carrot, Celery, Onion, Italian chopped tomatoes · 120 min cook time · 180kcal · $15.50
Ingredients
100g Extra virgin olive oil, 100g Carrot, 100g Celery, 100g Onion, 2.5kg Italian chopped tomatoes, 10g Rock salt, 2g Black pepper, 75g Fresh basil
Instructions
1. Wash and prepare the carrots, celery, and onion, then put them into a blender with extra virgin olive oil to create a smooth cream base (soffritto).
2. Turn on the heat to gentle, add a little more extra virgin olive oil to the pan, and pour in the soffritto mixture to slow cook.
3. Blend the canned chopped tomatoes in the blender to create a smooth passata.
4. Add the blended tomatoes into the pan with the cooked soffritto and stir very well.
5. Season with rock salt and a crack of pepper. Cover and let it slow cook.
6. Remove the lid and let the sauce simmer without the lid to reduce water and thicken up.
7. Turn off the heat, break fresh basil with your hands, and mix it into the hot sauce without cooking it.
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