Mireilles Three Tomato Sauce

This sauce uses fresh tomatoes, bottled strained tomatoes, and canned tomatoes. The fresh ones add their summery fresh flavour, the strained ones add a deep tomato flavour and the canned ones add a density and richness that is difficult to achieve otherwise. This sauce is great for pizzas, pasta, soups and meat sauces.

Yield:
about 1 1/2 litres
Category:
Sauces and Salsas
Cuisine:
French

INGREDIENTS:

  • 1 tbl. olive oil
  • 1 onion, peeled, halved and very thinly sliced
  • 2 large cloves of garlic, peeled and thinly sliced
  • 1 tsp. salt, check for taste
  • 1/4 to 1/2 tsp. black pepper, freshly ground
  • one 400 g can of peeled plum tomatoes
  • 1/2 cup strained tomatoes, we use Italia brand
  • 680 g fresh tomatoes, diced
  • 2 tbl. finely chopped parsley leaves
  • 1 to 2 tsp. dried basil or oregano leaves
  • 1/4 to 1/2 tsp red pepper flakes (optional)

DIRECTIONS:

  1. In a large, deep skillet, combine the oil, onion, garlic, and salt. Stir to coat the onions and cook over low heat for about 3 minutes.
  2. Add the canned, strained and fresh tomatoes, parsley, dried herbs and pepper flakes. Stir to blend and simmer until the sauce begins to thicken, about 20 to 30 minutes. Taste for seasoning, and add the black pepper.
  3. The sauce may be used immediately, stored in the fridge for several days or frozen for up to 3 months.

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