This sauce from the infamous Harry’s bar, Venice can be made several days in advance and refrigerated. It freezes very well. If you freeze small amounts in well-covered plastic cups, you will have just what you need for many Italian recipes.
Difficulty: E-Z
Cook Time: 45 min
Yield: 2½ cups – 625 ml servings
INGREDIENTS
¼ cup olive oil (60 ml)
¼ cup minced onion (60 ml)
1 28-ounce can crushed Italian plum tomatoes or whole tomatoes, chopped, with juices (800 g)
sea salt
freshly ground pepper
1 bay leaf
1 tablespoons finely chopped fresh basil leaves
MAKE
- Heat the oil in a saucepan over medium heat.
- Add the onion and cook it, stirring frequently, until it is wilted – about 4 minutes.
- Add the tomatoes, salt, pepper and bay leaf and heat to boiling.
- Reduce the heat to low and simmer, uncovered, for about 30 minutes, stirring frequently.
- Stir in the chopped basil and simmer for 5 minutes longer
- Strain the mixture through a colander set over a bowl.
source: Harry’s Bar, Venice Italy
photo: orangette
