Best Italian Tomato Sauce
Bicarb soda is added to this pasta sauce to cut some of the acidity of the tomatoes. Let it sit over night for the flavours to develop.
Ingredients
Serves: 8
- 4 (400g) tins whole peeled tomatoes
- 700ml jar passata
- 750ml tomato purée
- 3 cups (375ml) water
- 315g fresh sliced mushrooms
- 2 onions, chopped
- 4 cloves garlic, crushed
- 1 tablespoon caster sugar
- 1 bunch fresh basil, chopped
- salt and freshly ground black pepper to taste
- 2 pinches bicarb soda
- 4 tablespoons grated parmesan cheese
Directions
Preparation:10min ›
Cook:5hours ›
Ready in:5hours10min
- Mix together whole tomatoes, passata, tomato purée, water, mushrooms, onions, garlic, sugar, salt, pepper, basil and 1 pinch of bicarb soda in a large saucepan. Simmer for at least 4 hours.
- Stir in another pinch of bicarb soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
- After the sauce has thickened slightly, stir in parmesan. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of bicarb soda and simmer another 1/2 hour.
- Cool, cover and refrigerate overnight. The next day, reheat and serve.
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Reviews and Ratings
Global Ratings:
(129)
Reviews in English (101)
Something else. This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan cheese and the bicarb. I add a little more garlic then this recipe calls for and NO water. I also add oregano to mine. When cooking it is important to cook the onions and garlic in some olive oil first. This brings out the flavour. I also add the fresh parsley basil and oregano (chopped), and salt and pepper to that first and cook a few minutes. Then I add the whole tomatoes and the juice, very important to take your hands to them and crush them a little. I let that come to the boil first before adding the sauce. After adding the sauce, I simmer and let it cook for 3 or 4 hours, stirring occasionally with the lid partially on. I also add additional seasoning as I taste and go along. What really turns the sauce unbelievably good is that I make meatballs seperately in a frying pan and once they are cooked I add them to the sauce during the last hour. WOW! - 21 Jul 2008
Something else. Why Put Bicarbonate of Soda in This Sauce? - 07 Mar 2011
Used different ingredients. I added oregano and a few bay leaves. If you plan ahead this is a nice dish. - 21 Jul 2008