Classic Homemade Tomato Sauce (Salsa al Pomodoro)

Here's a classic recipe for Salsa al Pomodoro:

Ingredients:

2 lbs (900g) ripe tomatoes (or 1 large can of whole peeled tomatoes)

3 tbsp extra virgin olive oil

1 small onion, finely chopped

1 carrot, finely chopped (optional)

1 celery stalk, finely chopped (optional)

A handful of fresh basil leaves

Salt and pepper to taste

A pinch of sugar (optional, to balance acidity)

Instructions:

1. Prepare the Tomatoes:

If using fresh tomatoes, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. Peel the skins off, remove the seeds, and chop them. If using canned tomatoes, simply crush them by hand or with a fork.

2. Sauté the Aromatics:

Heat the olive oil in a large pan over medium heat. Add the chopped onion (and carrot and celery if using) and sauté for about 5-7 minutes, until softened.

3. Cook the Tomatoes:

Add the chopped or crushed tomatoes to the pan. Stir to combine, then season with salt, pepper, and a pinch of sugar if the tomatoes are too acidic. Let the sauce simmer on low heat for about 20-30 minutes, stirring occasionally.

4. Add Fresh Basil:

In the final 5 minutes of cooking, tear some fresh basil leaves and stir them into the sauce.

5. Blend (Optional):

For a smoother texture, you can blend the sauce with an immersion blender, or leave it chunky if you prefer a rustic sauce.

6. Serve:

Once the sauce has thickened to your liking, taste and adjust the seasoning.

Use it for pasta dishes, as a base for other Italian dishes, or use your imagination to find your favorite combination!

ITALIAN "RULE":

The tomato sauce required for pizza doesn't have any onions, celery, or carrots in it!

Enjoy your homemade Salsa al Pomodoro!