Tuscan Tomato Sauce
A timeless staple of Italian cuisine, this Tuscan Tomato Sauce is a vibrant blend of ripe tomatoes, garlic, and aromatic herbs, slow-simmered to perfection. Whether used as a base for pasta or pizza, this sauce delivers a perfect balance of sweetness and acidity with every spoonful.
Ingredients
- 1 kg of fresh ripe red tomatoes can also use half caned and half fresh tomatoes
- 3 tbsp extra-virgin olive oil
- Few cloves of garlic minced
- A few leaves of basil
- salt to taste
Instructions
- Wash well all the tomatoes and add them in boiling water for 20-30 seconds.
- Remove them from the water and pass them through the food mill until a nice puree is formed.
- Discard the skins and seeds of the tomatoes.
- Add the garlic and olive oil to the saucepan for a few seconds until it has softened and add the pureed tomatoes.
- Begin to cook over a low flame for about an hour or so giving sometimes a stir.
- If the tomato sauce is too watery you can cook till it dries more or until it meets your taste.
- If it is too dry can some of the water the ravioli was cooking in.
- Finally when the sauce is cooked you can add the salt, the basil leaves.
- The sauce is ready for your ravioli.
