> Skip to content

Recipe  •  11 July 2018

 

Tomato sauce

A classic Italian recipe for salsa di pomodoro from The Art of Pasta.

This is a fantastic, fresh and quick sauce that relies on good, ripe tomatoes for its flavour. I recommend using vine-ripened tomatoes for their lovely balance of acidity and sweetness, or roma tomatoes. (If the tomatoes seem too watery when you cut into them, place the diced tomato in a colander over the sink and leave to drain for about half an hour so it loses some of its moisture.) I want the tomato and basil to be the stars of this sauce, with nothing to get in the way of such a fine balance of flavours.

Tomato Sauce or Salsa di pomodoro

Makes enough for 4

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, peeled and lightly squashed
  • 1 red chilli, cut in half lengthways (optional)
  • 600 g very ripe tomatoes, peeled and seeded (see below), then diced
  • sea salt
  • 2 tablespoons chopped basil leaves

METHOD

Heat the olive oil in a large heavy-based saucepan over low heat, add the garlic and chilli (if using) and stir with a wooden spoon until the garlic just starts to colour. Discard the garlic and chilli.

Increase the heat to medium–high. Add the tomato and salt to the oil and simmer gently until the tomato has broken down and the liquid starts to boil away. Stir often and take care not to let it burn. When the sauce starts to emulsify and thicken (after about 4–5 minutes), remove the pan from the heat. At this point you can stir in the basil.

The sauce is now ready to receive your chosen pasta – spaghetti would be my first choice.

 

NOTE: How to peel and seed tomatoes

Cut a cross at the base of the tomatoes and plunge into boiling water for about a minute. Remove with a slotted spoon and place the tomatoes in iced water until the skin starts to wrinkle. When cool, drain and peel the tomatoes – the skin should slip off easily – then cut them in half and use a teaspoon to scoop out the seeds.

Feature Title

The Art of Pasta
A passionate celebration of the world’s favourite food - now revised and updated.
Read more

More features

See all recipes
Recipe
Potato gnocchi

A delicious recipe for the melt-in-the-mouth Italian staple from The Art of Pasta.

Recipe
Spinach, mushroom and goat cheese toast

There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.

Recipe
Candied Orange Peel Chocolate Babkas

This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.

Recipe
Onigiri (rice balls)

Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).

Recipe
Jamie Oliver’s Meatball Traybake

Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.

Recipe
Gimme S'more Cake

Britney sang it and I (mis)heard it.

Recipe
Olive Oil Cake with Peaches and Cream

Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.

Recipe
Basil, Courgette and Pistachio Pasta

The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.

Recipe
Triple Garlic Crispy Chicken with Green Rice and Sauce

Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.

Recipe
Tropical Prawns with Plantain and Pickled Shallots

This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.

Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Recipe
Roasted banana ice cream with choc fudge sauce

This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image