Preparing fresh tomato sauce is so simple that you’ll wonder why anyone would bother buying it in a jar.
This sauce differs from sauce al sugo in that the tomatoes are not pureed.
- 2-3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 7-8 ripe Roma tomatoes, diced or chopped
- a pinch of sugar
- salt to taste.
Fry the onion over a medium heat in a pan with the olive oil until soft.
Add the tomatoes, cover the pan with a lid and reduce the heat to low.
Stir the tomatoes occasionally, making sure they do not burn or get dry.
If they seem to be getting dry (which is common with underripe or low-quality tomatoes), just add a splash of water and cover the lid again.
Cook on low until the tomatoes break apart and become quite soft.
Allow the tomato juice to reduce to a sauce that is neither too dry nor too runny.
This should take about 10 minutes, depending on how small you cut the tomatoes and how chunky you want the sauce.
Add the sugar and salt and remove the pot from the heat.