Every year myself and my family would come to come to Italy for our summer holidays (I know how lucky was I?) We used to come home from the beach and my grandmother would have the sugo on for the dinner and every time I smell this sauce I think of her. It’s so simple to make but the one thing to remember is to be patient. The key to this recipe is not only to cook the sauce as slowly as possible but you also need to fry the garlic as slowly as you can. My grandmother used to keep stirring the sauce every 10 minutes and sometimes she would add meat such as chicken or sausages to give it extra flavour. To cook it with meat start by sealing the meat, then add the garlic, white wine and then the tomatoes or passata. Cooking the meat in the sauce also means you are cooking 2 courses at once so it is a great time saver.
- 1tbsp extra virgin olive oil
- 2 cloves garlic, chopped
- 1tbsp white wine (optional)
- 1 tin/can tomatoes or passata
- salt to taste
- freshly greeted black pepper
- Pour the extra virgin olive oil into a small saucepan.
- Add the chopped garlic to the oil.
- Slowly fry the garlic on a very low heat until golden brown.
- Add the white wine if using it and cook until the alcohol smell has gone and the wine has reduced. Add the tomatoes or passata and bring to the boil.
- Once the tomatoes have come to the boil reduce to a low heat.
- Add salt and freshly grated black pepper.
- Slowly cook for 1 hour stirring occasionally.
In the south of Italy many people grow their own tomatoes and make jars of passata. The passata is essentially a jar of pure tomato sauce which they preserve for the year. If you’re not lucky enough to have access to them a good quality passata or a tin/can of good quality tomatoes will do.
Passata for the Winter
Pomodoro sauce will last for about 5 days in the fridge or can also be easily frozen.
It’s a great thing to have in the fridge as you can add it to so many dishes.