by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 40708 times
A classic italian recipe. This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. That way i am always ready to serve pizza in a hurry. You can use this recipe for a pasta sauce. Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it. You can add your favourite herbs too, like a few leaves of basil.
- Blanch the tomatoes in boiling water.
- Peel, cut into quarters and deseed the tomatoes.
- Chop finely and keep the tomato pulp aside.
- Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
- Add the onions, garlic and sauté for a few minutes.
- Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
- Add the tomato purée, ketchup, sugar, chilli powder and salt and simmer for some more time.
- Add the oregano and mix well. Remove the bay leaves and peppercorns and discard.
- Allow it to cool slightly and then blend in a mixer to a smooth purée.
- Use as required.
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