The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.
|1 2/3 cup||canned tomatoes, low sodium||400 g|
|1/2||onions, finely chopped||100 g|
|1/2||carrots, finely chopped||50 g|
|1/4 stalk||celery, finely chopped||18 g|
|2 tbsp||olive oil||30 mL|
|1/2 tsp||salt||2 g|
|1/4 tsp||ground pepper||1 g|
Before you start
- Finely chop the onion, carrot, celery, and garlic.
- Heat the oil in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
- If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.
This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.