Best Italian Tomato PASTA SAUCE RECIPE

Ingredients

• 150 ml Extra Virgin Olive Oil (good quality, divided (100 g for blending, 3‑4 tbsp for cooking))
• 100 g Carrot (peeled and washed)
• 100 g Celery (chopped roughly before blending)
• 100 g Onion (peeled and roughly chopped)
• 2.5 kg Canned Peeled Tomatoes (Italian) (whole peeled or chopped, preferably San Marzano or other Italian brand)
• 10 g Rock Salt (coarse, adds depth of flavor)
• 75 g Fresh Basil (organic, garden‑grown, torn by hand, added at the end off heat)
• 0.5 tsp Black Pepper (freshly cracked, added early and adjusted later)

Instructions

1. Prepare the soffritto ingredients

   Wash, peel (carrot), and roughly chop the carrot, celery, and onion. Measure about 100 g of each.

   Time: PT5M

2. Blend the soffritto base

   Add 100 g (≈100 ml) of extra virgin olive oil, the chopped carrot, celery, and onion into a blender. Blend until a smooth cream forms.

   Time: PT5M

3. Blend the tomatoes

   Open the 2.5 kg can of peeled Italian tomatoes, pour into the blender (or a separate container) and blend to a smooth puree.

   Time: PT5M

4. Start cooking the soffritto

   Heat the large nonstick pot over low heat. Add 3‑4 tablespoons (≈45 ml) of extra virgin olive oil, then pour in the blended soffritto. Stir gently.

   Time: PT2M

   Temperature: low

5. Simmer the soffritto

   Cover the pot and let the soffritto cook slowly for 10‑15 minutes, stirring occasionally, until it darkens slightly and the aromas develop.

   Time: PT15M

   Temperature: low

6. Add tomatoes and season

   Uncover the pot, stir in the blended tomatoes, 10 g rock salt, and a crack of black pepper. Mix well.

   Time: PT2M

7. Slow‑cook covered

   Cover the pot again and let the sauce simmer gently for 1 hour 30 minutes, stirring every 20‑30 minutes to prevent scorching.

   Time: PT1H30M

   Temperature: low

8. Reduce uncovered

   Remove the lid and continue to cook for another 30‑45 minutes, allowing excess liquid to evaporate until the sauce reaches a thick, glossy consistency.

   Time: PT45M

   Temperature: low‑medium

9. Add fresh basil

   Turn off the heat. Tear 75 g of fresh basil leaves by hand and stir them into the hot sauce. Let the residual heat release the basil aroma.

   Time: PT5M

10. Cool and store

    Allow the sauce to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g