SALSA DI POMODORO Max cost £3.25, $5 Takes about 2½ hours

Classic tomato sauce  Version No.1 Makes about 600ml (20 fl oz) of Sauce


This is actually pizzaiola my sauce for Pizza bases. The flavour is so good that it seems a pity to meet it only when smothered with pizza toppings. It is excellent with stuffed pasta, spaghetti and fusilli. it's also delicious with grilled chicken or turkey escalopes, marinated in a little olive oil, lemon juice and garlic.
It will keep for up to a week in the refridgerator, and freezes quite well.

METHOD

Place a sieve over a bowl, strain the tomatoes and any juice through the sieve using a wooden spoon or pestle and set aside (discard any debris left in the sieve, but make sure that you don't waste any pulp stuck to the outside).

Heat the oil in a pan and gently sweat the finely chopped onion until soft but not coloured, about two minutes. Add all of the other ingredients and a few grindings of pepper then simmer for two hours, uncovered. Remove the bay leaf.

If desired you can process the sauce in a blender or pass through the sieve again. It gives the sauce a more homogenous flavour.

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