Traditional Italian Tomato Sauce
From Nonna Rosalia of Porticello, Sicily
Introduction from Nonna:
“Tesoro, if you don’t know how to make a proper tomato sauce, we need to fix that subito. This is the base of all good things—simple, soulful, and straight from Porticello, where the tomatoes taste like sunshine.”
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, peeled and gently crushed
- 1 small yellow onion, finely chopped (optional in Sicilian style)
- 800g (28 oz) canned San Marzano tomatoes, crushed by hand or passed through a food mill
- A small handful of fresh basil leaves
- Salt to taste
- Pinch of sugar (only if tomatoes are too acidic)
- Optional: 1 small whole carrot (to balance acidity, removed after cooking)
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Instructions:
1. In a heavy-bottomed saucepan, heat the olive oil over medium heat.
2. Add the garlic (and onion if using) and sauté gently until fragrant and golden, not brown—about 2–3 minutes.
3. Carefully add the tomatoes to the pan. Stir well.
4. Add a generous pinch of salt and the basil leaves. Drop in the whole carrot if using.
5. Simmer uncovered for 30–40 minutes, stirring occasionally, until the sauce has thickened and the oil separates slightly.
6. Taste and adjust salt. Remove the garlic, basil, and carrot before serving.
*Nonna tip: Never rush this part, figlio mio. Sauce needs time, like love. Let it bubble gently and sing to you.*
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Serving Suggestions:
Serve over spaghetti or bucatini with a drizzle of good olive oil and freshly grated Parmigiano-Reggiano (or Pecorino if you’re feeling bold).
Perfect for Sunday lunch or a Tuesday when you need a little joy.
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Buon Cibo Market Tip:
Want it just like Nonna’s without the hassle? At Buon Cibo, we carry imported San Marzano tomatoes, cold-pressed Sicilian olive oil, and Nonna’s own hand-packed basil leaves—come see us, we’ll set you up right.