CookEat Recipe
Tomato Sauce with Basil and Parsley
Tomatoes and chopped aromatics cooked together, then sieved into a smooth, lightly flowing sauce.
Method
Steps
Step 1
Gather the ingredients: 7–8 ripe tomatoes, cut into pieces; Quarter of an onion; 1 garlic clove; 1 finger-length piece celery, about 8 cm; 5 basil leaves; 1 tablespoon parsley leaves; 2 tablespoons olive oil; Salt and black pepper to taste.
Step 2
Finely chop the onion, garlic, celery, basil and parsley. Put them in a saucepan with the cut tomatoes, olive oil, salt and pepper, all together from the start. Do not first brown the aromatics.
Step 3
Cook over moderate heat, stirring from time to time, until the tomatoes soften and the juice reduces to the consistency of a light flowing cream, usually about 25–35 minutes depending on the tomatoes. Reduce the heat if the sauce begins to catch.
Step 4
Press through a fine sieve, discarding skins, seeds and tough fibres. Taste and adjust seasoning. Use as a sauce for boiled meats, with pasta already dressed in butter and cheese, or as the tomato component of a risotto.
Step 5
Use promptly, or cool in a shallow container and refrigerate at 4°C or colder. Use within 2–3 days or freeze. This is a fresh sauce, not a shelf-stable canning recipe.
Cooked it? Rate it.
Cooked 0 times