My Mother's Tomato Sauce

4 Reviews
100% would make this recipe again

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

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Ingredients

1 2/3 cup canned tomatoes (diced) 400 g
1/8 fennels, finely chopped 65 g
1/2 carrots, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
2 tbsp Garlic-Infused Oil 30 mL
1/2 tsp salt 2 g
1/4 tsp ground pepper 1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the fennel, carrot and celery.
  2. Heat the garlic-infused oil in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Observations

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Tomatoes | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Italian

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