Tomato sauce date

Today we will prepare a classic of Italian cuisine, the tomato sauce! Now we are more and more accustomed to open the bottle of sauce ready to prepare our dishes but the taste of fresh sauce, just made is, undoubtedly, a whole other thing… I will use my mother's recipe but I will modify it a little ' for a variant of sauce a little ' sweeter and modern and in fact, we will use the date known, precisely, for its sweetness. Let's see how to proceed.


2 Kg of cherry tomatoes
1 onion
2 cloves of garlic
2 tablespoons E.V.O. oil
1 sprig of fresh basil
Salt to taste

We wash the tomato and tagliamolo in two by putting it for a moment aside. We slice the onion into small cubes and put it in a large enough saucepan to hold all the ingredients. Add a tablespoon of oil and let it wither over medium heat. As soon as the onion is ready, add the tomatoes, go up and leave to cook for half an hour without covering with the lid and giving a mixture from time to time. In the meantime, brown the garlic and tagliamolo in thin slices, sauté with the other tablespoon of oil. After the cooking time of the tomato, Trasferiamolo on a Passamodoro and Passiamolo by joining it with garlic and let it cook, with Sweet flame, for another half hour adjusting of salt. As soon as it's ready, we turn off the flame and add the chopped basil to knife.

The sauce can be consumed just ready but can also be preserved. If opt for this second choice, remember to keep it in sterilized jars filling with the sauce still warm and rested to cool upside down so that you can create the sealing that will uncork the CAP as soon as we open the jar. They must be stored in a cool and dry place and must be put in the fridge or freezer (depending on whether you are going to reuse the sauce short or not) just open if not used in full.

Enjoy your meal!!!!!

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