Of course, no Italian meal is complete without a delicious sauce. While we can't give away Nonna's secrets we did manage to get Nonno's passata, it's the perfect finishing touch to any dish. Buon appetito!
Serves 2 Large /
4 Small
Ingredients
2 kg of finely diced tomatoes (try to use mostly Roma tomatoes)
3 diced onions
4 finely chopped red capsicum
3 - 4 finely chopped cloves of garlic (depending on size of cloves)
4 tbsp olive oil
1 cup fresh basil leaves, finely chopped
2 tsp salt
1 tbsp Ground black pepper
2 tbsp Sugar
Method
Sauté the diced onions in oil until soft and translucent in a large stock pot.
Add the diced tomatoes to the sautéed onions and cook for 15 minutes.
Add capsicum and continue to cook for 10 minutes, then add remaining ingredients and continually stir and bring sauce to the boil.
Reduce heat and let simmer until sauce has reached your desired thickness – it usually takes around an hour. If you desire a less chunky sauce, use a blender or stick blender to achieve a smoother texture.
While your sauce is cooking, prepare your jars. Thoroughly sterilise jars and lids, then preheat oven to 160 degrees Celsius and place jars without lids into the oven for 20 mins. Then, turn off oven but close door to keep the heat in.
Once cooked, use a funnel to pour the sauce into the jars, wipe off any sauce around the seal and close tightly with lid.
Then, place back into the (off) oven over night.
In the morning, place your jars in cool, dark place for storage. The sauce can be stored for up to twelve months.
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