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: 5 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.
- 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.
- Add the garlic and sweat for a further 5 minutes.
- 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.
- 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.