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Simple Passata Tomato Sauce
Saute onions in oil until clear and slightly soft. About 5 minutes.
Add garlic and saute another 10 seconds, until fragrant.
Add passata and water to the pot and bring to a boil.
Reduce heat to simmer and stir in salt and 5 basil leaves.
Simmer for one hour, stirring every 10 minutes with a wooden spoon. It will reduce in volume by half.
Add more fresh basil leaves when the sauce is ready.
- I topped fresh ravioli with this sauce, but it is also great tossed with spaghetti and sprinkled with grated aged cheese.
- Melissa Muller recommends pulp or passata made by Vantia, Cento, or La Valle. Buffalo, NY grocery stores carry Cento, for sure.
- You can also make your own tomato pulp from organic and full ripe tomatoes.
- This isn’t my typical Sunday Sauce. For that, click here.