Tomato Sauce (Sugo Di Pomodoro)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 litre/1-3/4 pints N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 x 400g/14 oz cans tomatoes, chopped but undrained 2 medium onions, quartered 2 bay leaves
2 cloves garlic, peeled and crushed 3 tablespoons olive oil 1 teaspoon sugar
salt and freshly ground black pepper 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped fresh basil



1 Combine all the ingredients except the herbs in a heavy pan. Bring to the boil, cover and simmer gently for 40 minutes. Add the herbs and simmer for 15 minutes more. Puree in a food processor or a blender. Alternatively, pass through a food mill fitted with a medium screen set over a bowl.
2 If using the sauce immediately, return to the pan and bring to the boil again.
3 To store, pour into warmed sterilised jars, let them cool and seal them with sterilised plastic lids. Refrigerate for up to 2 weeks.

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