Perfect Italian tomato sauce made from scratch with San Marzano Tomatoes.

Instructions

• Rinse tomatoes then using a serrated knife cut top off, slice in half and remove core. Cut in large chunks. Now add to pot with a tsp of salt and a small bunch of fresh basil. Heat on medium and lid on.
• Once tomatoes start boiling and releasing water remove lid and continue cooking. Let them cook for about 40 minutes.
• Let it cool a bit before straining the tomatoes using a food mill.
• Now you’re left with this delicious passata di pomodoro.
• In a pot add oil and onion and sauté until golden. Careful not to burn the onion.
• Add a little of the passata and let it fry for a few minutes and then add the rest.
• Bring to a boil, lower the heat and place your wooden spoon across the pot to support the lid. (Sauce should never be fully covered when cooking because the steam needs to escape to thicken. It should cook on a gentle boil in Naples called Peppian).
• Let it cook for another 30 to 40 minutes.
• Adjust salt and add fresh basil.
• You can use this sauce for eggplant parmigiana, baked pasta or simply over your favorite shaped pasta. Buon appetito!