Sicilian Tomato Sauce
- 2 kg very ripe roma tomatoes
- 2 small white onions, chopped
- 8 garlic cloves
- 5 tablespoons oil
- 1 12 cups torn basil leaves
- 1 12 teaspoons sugar
- 12 teaspoon salt
- Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
- Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
- Remove from heat and press sauce through a sieve or food mill.
- Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
- Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
- Serve or bottle in sterilized bottles and seal or cool and freeze.
- TIPS~
- End of the season Tomatoes have a richer taste for sauces.
- Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
- Place wooden spoon under lid to keep it propped ajar.
roma tomatoes, white onions, garlic, oil, torn basil, sugar, salt
Taken from www.food.com/recipe/sicilian-tomato-sauce-302281 (may not work)