Over the years I've tried countless grocery store varieties of tomato sauces in an attempt to throw together a quick weeknight meal but I'm always left feeling disappointed and quite unsatisfied. They always taste a little too heavy and a little too sweet for my liking. Then many years ago I was lucky enough to stumble upon this fabulous recipe from the concise gastronomy of Italy. It looks deceptively simple but I promise you that it tastes amazing.
The first time I made it I wondered why on earth I would be adding celery of all things, but you wont even be able to taste the celery in the finished sauce. It simply adds a light fresh taste to the sauce as if you are sitting out on a patio in Italy on a beautiful spring day enjoying a fresh bowl of pasta.
Throw this beautiful sauce on your favourite pasta, grate on some fresh parmesan cheese and enjoy.
PS. I usually double the recipe so I can freeze the leftover sauce.
Makes 600 ML
800g canned plum tomatoes
2 tsp tomato paste
1 tsp sugar
2 onions, chopped
2 celery sticks, chopped
5 tbsp extra virgin olive oil
salt and pepper to taste
4 tbsp red wine
25 g/2 tbsp unsalted butter
Chop tomatoes coarsely and then put tomatoes into a saucepan with their liquid with the tomato paste, sugar, onions, celery, onions, olive oil and salt and pepper. Cook for 15 minutes or so and then puree in a food processor. Return to the saucepan and add the wine and continue cooking for another 40 minutes. Mix in the butter.