Sugo di pomodoro fresco | Fresh tomato sauce



makes sauce for 4


olive oil

4 cloves of garlic, peeled and finely sliced

1 large red or brown onion, peeled and finely sliced

1 bunch of fresh basil

1 teaspoon of fresh rosemary

1 teaspoon of chilli flakes

4-5 fresh tomatoes peeled

1 small can of tomato puree

freshly ground black pepper

1 vegetable stock cube


  1. Place a large frying pan over a medium heat and pour in 2-3 generous lugs of olive oil.
  2. Add the garlic and onion , once they begin to colour lightly add the basil, rosemary, tomatoes, tomato puree and vegetable stock.
  3. Cover with lid and let is simmer for 15-20 minutes, stirring occasionally.
  4. Leave to cool a little.
  5. Pour into a blender and pulse a few times, we want it still a little bit chunky.

Store in a clean jar in the fridge.


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