An Italian Tomato Sauce Recipe

You can adapt the recipe slightly by adding garlic to taste. If you do add garlic add some parsley too...for the sake of family and friends.

Another way to adapt the sauce is to add a tin of tuna and some capers too.

Adding Tuna and capers is the way my marito (hubby) loves it best. He never stops eating that is the problem so I have to use a HUGE pot and now my son eats nearly as much - Mamma Mia what problems!

Still my husband has stayed married to me for fifteen years - so ladies it's true. The way to a man's heart is through his stomach!

Buon appetito
Maria

Ingredients

2 28 ounce cans of tomato pulp or whole tomatoes.

3 tablespoons of a good quality olive oil

1 medium onion, peeled and finely chopped

1/2 cup of red wine

1 and a 1/2 teaspoons salt

3 tablespoons fresh basil chopped

Ground black pepper to taste

If using whole tomatoes, drain them, saving the liquid and chop. Keep tomatoes and juice in a bowl.

Cooking Instructions

• In a pot heat the olive oil, add the onion and saute until softened.

• Add the wine, bring to a simmer, and cook uncovered for 3 minutes.

• Add the tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and bring back to a simmer.

• Add the basil leaves, the salt and the black pepper to taste.

• Reduce heat to low and simmer, partially cover, and cook for around 15 minutes, or until sauce has thickened.

If you're using the sauce with meatballs add it to the meatballs just before the sauce thickens. Whatever you do don't add any tuna to the sauce if you do use it for meatballs. It will taste horrid!

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