The french version of a sauce that is a necessity in any serious cooks pantry, only using the finest ingredients and a lot of love.

Preparation time: Minutes   Total Cooking Time: 1 1/2  Hour   Makes: Approx. 1 litre   Dish Seasonality: All Year round 
  • 1 Small white onion, roughly chopped
  • 3 Cloves of garlic, finely sliced
  • 800 ml  Canned San Marzano tomatoes
  • 3 fresh ripe tomatoes, roughly chopped
  • 2 Fresh Bay leaves
  • Sprig of thyme
  • 200 ml water
  • Generous pinch of Celtic salt
  • 3 cracks of black pepper
  • 3 Tbsp Farchioni Il Casolare Extra Virgin Olive Oil


Tips and Tricks: You may be surprised that most of the ingredients can be found at your local supermarket, you just have to look for them :).  If you are struggling to find san marzano tomatoes then just get the next best, Napolina is always a good choice.

  1. In a large pan  over a medium to low heat, sweat the onions in the oil for approx 10 minutes without allowing them to colour.
  2. Add the garlic and sweat for a further 5 minutes.
  3. Add the remaining ingredients, bring to a boil then simmer without the lid  for approx. 1hr 1/2 (Removing the bay leaf and the thyme after the first 30 minutes). Taste and adjust the seasoning if necessary.
  4. Using the back of a ladle to assist, pass the sauce through a sieve into a bowl.

Tips and Tricks: Pass the sauce through the sieve bit by bit, you want it to be as smooth as possible.

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