Sauces
Simple tomato sauce like from Cilento
Soffritto, passata, 20–25 minutes reduced uncovered. Four portions, five ingredients.
Method
- Make the soffritto: warm the olive oil in a pot and gently cook the chopped garlic and onion over medium heat until translucent, without letting them brown.
- Stir in the passata and season with salt and a pinch of sugar.
- Simmer over low heat for 20-25 minutes without a lid, stirring occasionally, until the sauce turns creamy.
- Fold in the basil leaves and take the pot off the heat.
Minnelea products for this recipe
The preserves used in this recipe.
The pinch of sugar is legitimate here, because jarred passata often has an excess of acidity. With truly ripe fresh tomatoes it is not needed. Garlic and onion may become translucent, but never brown: burnt garlic makes the whole sauce bitter.