Best Italian Tomato PASTA SAUCE RECIPE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used when in season for better flavor.

Welcome to Vincenzo's Plate; today we're making an Italian tomato sauce.

Prepare the soffritto by chopping 100 grams each of carrot, celery, and onion.

Blend the chopped carrot, celery, and onion with 100 grams of extra virgin olive oil until creamy.

Use canned chopped tomatoes (2.5 kg) for the sauce, preferably Italian.

Turn on the heat to a gentle setting and add about 3-4 tablespoons of extra virgin olive oil.

Add the blended soffritto mixture to the pan and cook for 10-20 minutes, covered, stirring occasionally to avoid burning.

Blend the canned tomatoes to create a smoother texture before adding them to the pan.

After 10-20 minutes, add the blended tomatoes to the soffritto mixture and stir well.

Add 10 grams of rock salt and a crack of black pepper to season the sauce.

Cover the sauce and let it slow cook for 1 to 1.5 hours, stirring occasionally to prevent burning.

After 1 hour, remove the lid to allow steam to escape and let the sauce thicken for another 30-45 minutes.

At the end of cooking, add fresh basil leaves, breaking them by hand, and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

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