1. Put the oil in a frying pan and fry the chopped onion and garlic for about four
minutes. Peel and chop the tomatoes and add them to the onion and garlic (if you
haven't got any fresh tomatoes, you can use tinned)
2. With the edge
of a spatula mash the tomatoes, onion and garlic up as they cook, for about 15
minutes on a moderate heat. When the mixture is cooked, take off the heat and
liquidize so that you are left with a thick tomato sauce.
3. Chop
some leaves of basil, and add this together with the salt and sugar.
Use quality ingredients:
- Olive oil: Ciao recommends Aceite
Carbonell. This page may also help you to decide: Aceitedeoliva.com.
- Basil:
The season for fresh basil in Spain starts in late Spring. From May to July, buy
a basil plant in your nearest garden center, and use fresh basil for tomato sauce,
salad and pasta recipies. At other times of the year, use dried basil. Our favourite
dried basil is Carmencita.
- If you make this sauce in the Summer, use Spanish plum
tomatoes. They are juicy and full of flavour.
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