My Sicilian mother-in-law Grazia taught me this recipe and I always think of her when making it – my children call it Nonna’s Tomato Sauce. I make twice as much as we’re going to eat, and then freeze the rest for when I don’t have time to cook. Serve the sauce with any type of cooked pasta (penne, fusilli and spaghetti work well).
Ingredients
- 2 tins chopped tomatoes
- 1 finely chopped onion
- 2 crushed cloves garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- salt and pepper to season
- fresh herbs, such as basil.
- Optional: Any other vegetables you want to make your children eat without them realising, finely chopped. (I often use courgettes).
To prepare
Put all of the ingredients except the fresh herbs into a saucepan, and bring to the boil over a medium heat, stirring constantly.
When the sauce starts to bubble, simmer for 5 minutes, still stirring.
Then reduce the temperature to as low as it will go, and simmer for 20 – 30 minutes, stirring occasionally.
When the sauce has thickened, but is not too dry, it’s ready. Add the fresh herbs and, if you want a smooth sauce, use a hand blender to whizz out the lumps.
Serve with cooked pasta with freshly grated parmesan on top. (If you don’t have parmesan, grated cheddar goes down well too).
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Thank you