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).
- 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).
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).