Tony Hatfield's Retired Ramblings

Tomato Sauce

Sugo di Pomodoro As with Parmigiana, most Italians, especially in the South, have a recipe for tomato sauce. Anne has adapted this one. I’ve managed to persuade her to write down the recipe. By the way I’m sorry about the quality of the illustration. It’s a long story. Ingredients: 2 tablespoons extra virgin olive-oil 1 small onion finely chopped 2 cloves of garlic crushed 1 level teaspoon chili flakes 1 teaspoon sugar 1 400g tin chopped tomatoes salt and pepper Serves four for lunch/starter. In a wide frying pan cook the onion in the olive oil until translucent. Add the garlic and tomatoes then the chili flakes, sugar, salt and pepper. Stir and bring to simmering point. Simmer for about 15 minutes until thick! Serve with any short, ribbed pasta- rigatoni or penne rigate- and a good handful of parmesan. You can freeze the sauce when it cools and keep it for a couple of months. Enjoy Cheers t

posted by Tony @ Sunday, October 10, 2004