Equipment
Ingredients
Main
- 700 ml canned tomatoes with basil, whole or diced
- 60 ml olive oil
- 80 g onion, finely chopped
- 15 g garlic, finely chopped
- 1 cinnamon, whole stick
- 2 g salt
- 1 g black pepper, freshly ground
- 1 bay leaf
- 2 g sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 145 kcal
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 164 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 372 mg
- Calcium
- 28 mg
- Iron
- 0.6 mg
- Magnesium
- 18 mg
- Phosphorus
- 43 mg
- Zinc
- 0.3 mg
- Vitamin A
- 59 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.9 mg
- Folate
- 24 mcg
- Water
- 148 g
Sources: USDA FoodData Central
Method
Place the canned tomatoes and their juices into a food processor. Process until the mixture is completely smooth.
Add the olive oil to a saucepan and set over medium heat.
Add the chopped onion and garlic to the oil. Cook while stirring until they become soft and translucent, which should take 5 to 7 minutes.
Stir the cinnamon stick, salt, pepper, bay leaf, and sugar into the onion mixture.
Pour the pureed tomatoes into the saucepan and increase the heat to bring the liquid to a boil.
Reduce the heat to low. Cover the pan with a lid and simmer for 30 minutes, stirring occasionally to prevent sticking.
Identify and remove the bay leaf and the cinnamon stick from the sauce. Discard them before serving.
Chef's Notes
- For an even smoother sauce, pass the finished product through a fine-mesh sieve after removing the aromatics.
- Taste and adjust seasoning before serving. The acidity of tomatoes can vary, so a pinch more sugar or salt might be needed.
- Don't skip pureeing the tomatoes; this creates a silkier texture than using crushed tomatoes directly.
- The cinnamon stick adds a subtle warmth; ensure it's removed before serving to avoid an overpowering flavor.
Storage
Refrigerator: 4 days — Store in an airtight glass container to prevent staining.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat, stirring occasionally until bubbling.
Troubleshooting
Sauce tastes bitter
Cause: Garlic was cooked at too high a temperature and scorched.
Fix: Add a very small pinch of extra sugar to balance, though heavy scorching cannot be fully fixed.
Prevention: Maintain medium heat and stir constantly when sautéing aromatics.
Sauce is too watery
Cause: Lid prevented enough evaporation during the simmer phase.
Fix: Simmer uncovered for an additional 5-10 minutes to reduce the volume.
Prevention: Ensure a true low simmer is maintained.
Cultural Context
This aromatic tomato sauce is a foundational element in Italian cuisine, often referred to as 'sugo'. It forms the base for countless pasta dishes, pizzas, and braised meats, reflecting the Italian emphasis on simple, fresh ingredients elevated by slow cooking.
