Nonna's fresh tomato sauce for pasta

By lamingtonsandlasagna
July 27, 2011
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Author Notes: My grandmother is 87 years old and still cooks for my entire extended Italo-Australian family. This sauce, though extremely simple,is my absolute favourite. Use fresh, ripe tomatoes and serve with plenty of grated parmesan and you just cannot go wrong. lamingtonsandlasagna

Serves: about 15 people

  • 18 ripe tomatoes
  • 1 stalk celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 red onion, peeled and chopped
  • 1 white onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 3 basil leaves
  • pinches bicarb of soda
  • olive oil
  • salt
  1. Wash the tomatoes and cut out the core. Score them with a deep cross. Place in a large saucepan.
  2. Over the tomatoes pour a generous amount of olive oil and a sprinkling of salt.
  3. Add celery, carrots, onions, garlic, basil and bicab. Turn the heat to medium-low and allow to cook, stirring occasionally, until the tomatoes have completely broken down.
  4. Pass through a mouli and discard the solids. Serve immediately with pasta or bottle to put in the freezer.

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