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| Tomato &
Garlic Sauce (Salsa Pizzaiola) (Makes about 3 cups) |
| 3 tablespoons olive oil 1 cup finely chopped onions 1 tablespoon finely chopped garlic 4 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained 1 - 6 oz can tomato paste 1 tablespoon dried oregano, crumbled 1 tablespoon finely cut fresh basil or 1 teaspoon dried basil, crumbled 1 bay leaf 2 teaspoon sugar 1-1/2 teaspoons salt freshly ground black pepper |
| In a 3 to 4 quart enameled or
stainless-steel saucepan, heat the 3 tablespoons of olive oil and cook the
finely chopped onions in it over moderate heat, stirring frequently, for 7
or 8 minutes. When the onions are soft and transparent but not brown, add
the tablespoon of finely chopped garlic and cook for another 1 or 2
minutes, stirring constantly. Then stir in the coarsely chopped tomatoes
and their liquid, the tomato paste, oregano, basil, bay leaf, sugar, salt,
and a few grindings of black pepper. Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour. |
| When finished, the sauce should be thick and fairly smooth. Remove the bay leaf. Taste and season the sauce with salt and freshly ground black pepper. If you wish a smoother texture, puree the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon. |
| NOTE: This sauce may be served with spaghetti, ravioli, and other pasta, or with meatballs. |
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