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
Ingredients
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18
ripe tomatoes
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1
stalk celery, roughly chopped
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2
carrots, peeled and roughly chopped
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1
red onion, peeled and chopped
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1
white onion, peeled and chopped
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2
garlic cloves, peeled and crushed
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3
basil leaves
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Pinch
bicarb of soda
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olive oil
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salt
Directions
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Wash the tomatoes and cut out the core. Score them with a deep cross. Place in a large saucepan.
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Over the tomatoes pour a generous amount of olive oil and a sprinkling of salt.
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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.
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Pass through a mouli and discard the solids. Serve immediately with pasta or bottle to put in the freezer.
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