Italian Tomato Sauce

Ingredients :
1x onion
1x garlic clove
A pinch of Salt
1x Jar of Passata (preferably for Pizza Sauce)
...or 2x tins of good quality Tomatoes (preferably for Pasta Sauce)
...or a kilo of ripe tomatoes
1x Tablespoon of sugar


Add the onion and a pinch of salt, preferably Malden Sea Salt. Fry them off for about 10 minutes, in olive oil, slowly on a medium heat. Be careful you do not want to colour the onion. After 5 minutes add the garlic, you can crush the garlic with salt to create a paste. However I used the Goodfellas method, well I used my sharp chefs knife rather than a razor blade. You can always add half a chili if you want to make an Arrabiata sauce. If using passata, I like to add sliced sundried tomatoes as they add an extra bit of texture and depth to the sauce

You might want to rinse out your bottle/can with some water and add the juice to the pan or add a little wine. Taste for seasoning, I normally add a little sugar, to help bring out the sweetness of the tomatoes. Let the sauce gently simmer on the lowest hear for an hour or two. The sauce will thicken up, and you will have the perfect tomato sauce for a pizza. If making Pasta sauce add the Basil leaves at the last minute.

This is pretty much the basic recipe for any good tomato sauce.