Salsa di Pomodori – Tomato Sauce (can be served with any pasta)

Using a 2 to 3 quarter enameled or stainless-steel saucepan, heat the olive oil until a light hazed forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned.  Add the tomato, tomato paste, basil, sugar, salt and a few grindings of pepper.  The ratio of the tomatoes to the tomato paste should be 1 part tomato paste to 5 parts tomatoes. You can also use a good quality canned peeled tomatoes.

Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally. If the sauce is too watery, keep it simmering longer until the desired thickness is achieved.

            Press the sauce through a fine sieve (or a food mill) into a bowl or pan (this is optional -  Some prefer to serve the sauce without sieving, to savor the texture of the ingredients).

Taste for seasoning and serve hot over spaghetti, maccheroni or pasta of your choice. Left over sauce can be saved and refrigerated for several days provided it is sealed properly.

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