Equipment
Ingredients
Main
- 700 ml canned tomatoes with basil, whole or diced
- 60 ml olive oil
- 80 g onion, finely chopped
- 15 g garlic, finely chopped
- 1 cinnamon, whole stick
- 2 g salt
- 1 g black pepper, freshly ground
- 1 bay leaf
- 2 g sugar
Nutrition (per serving)
Method
Place the canned tomatoes and their juices into a food processor. Process until the mixture is completely smooth.
Add the olive oil to a saucepan and set over medium heat.
Add the chopped onion and garlic to the oil. Cook while stirring until they become soft and translucent, which should take 5 to 7 minutes.
Stir the cinnamon stick, salt, pepper, bay leaf, and sugar into the onion mixture.
Pour the pureed tomatoes into the saucepan and increase the heat to bring the liquid to a boil.
Reduce the heat to low. Cover the pan with a lid and simmer for 30 minutes, stirring occasionally to prevent sticking.
Identify and remove the bay leaf and the cinnamon stick from the sauce. Discard them before serving.
Chef's Notes
- For an even smoother sauce, pass the finished product through a fine-mesh sieve after removing the aromatics.
- Taste and adjust seasoning before serving. The acidity of tomatoes can vary, so a pinch more sugar or salt might be needed.
- Don't skip pureeing the tomatoes; this creates a silkier texture than using crushed tomatoes directly.
- The cinnamon stick adds a subtle warmth; ensure it's removed before serving to avoid an overpowering flavor.
Storage
Refrigerator: 4 days — Store in an airtight glass container to prevent staining.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat, stirring occasionally until bubbling.
