HOMEMADE TOMATO SAUCE
ADDS ZEST TO MEALS
This is a basic sauce used mainly to prepare other
sauces. If you want to use it over pasta, you might
add a bit more salt, according to your taste.
Tomato sauce is a staple in Italian cooking and other
cuisines. Many families have special recipes for their
own tomato sauces. Such sauces are served during leisurely
Sunday afternoon meals featuring pasta and meats.
Tomato-based sauces have many names among Italians.
“Sugo” is a word that broadly defi nes “sauce,” and can be
applied to tomato-based varieties. “Ragú” implies that the
sauce was reduced to obtain a more concentrated fl avor
profi le after cooking it for hours. Marinara originated in
Naples and means “sailor-style.” It is a classic sugo made
from a few simple ingredients. An alternative to simmered
sugo is salsa, which is made quickly with pureed tomatoes
and does not contain meat or vegetables. It’s ideal as a
summer dressing for pasta and needn’t be cooked for long.
It’s relatively easy to make homemade tomato sauce, and
by doing so one can save quite a bit of money over the
jarred varieties sold at supermarkets. The freshness of
homemade sauce cannot be replicated - especially if the
sugo is made with tomatoes plucked from a backyard garden.
For those new to homemade sauce, this recipe for
“Sugo di Pomodoro” from “Nick Stellino’s Family Kitchen”
(G.P Putnam’s Sons) is a fi ne place to start.
Sugo di Pomodoro
(Tomato Sauce)
Makes 51/2 cups
6 tablespoons olive oil
6 whole garlic cloves, peeled
1 cup fi nely chopped onion
1/4 teaspoon red pepper fl akes
1 28-ounce can peeled Italian tomatoes with
basil, drained and chopped, juice reserved
(see tip below)
12 fresh basil leaves, or 11/4 teaspoons dried
1/4 teaspoon dried oregano
1 teaspoon salt (see tip below)
In a 3-quart saucepan, heat the oil, garlic, onion, and red
pepper fl akes over medium-high heat. Cook for 5 minutes,
stirring well. Reduce heat to medium-low and cook for 10
minutes, stirring every 5 minutes. Add the tomatoes, basil,
oregano, and salt. Stir well and cook 5 minutes over medium
heat.
Add the reserved tomato juice, and bring to a boil over high
heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
When the sauce has fi nished cooking, let it cool to room
temperature, and then process to a smooth consistency in
a food processor. You may notice that the color changes
slightly in the processor; do not worry - this is normal, and
it will not affect the fl avor. The sauce can be frozen for up
to a month.
Chef’s tips: The best canned tomatoes to use in this sauce
are those packed in Italy; the American product tends to be
too tart. If you use American tomatoes, add 1/2 teaspoon
sugar when you are cooking them.
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