Vicky’s Tomato Sauce

This is my easy-peezy, chuck-it all in tomato sauce. You can use fresh flavoursome tomatoes in summer but in winter it’s better to use tinned whole tomatoes. The end result can be spread on the pizza, dress a pasta (my grandson says it makes the best spaghetti and tomato sauce EVER!); used as the basis for a more complex sauce. I came across this ‘no frying’ method when I first moved to Marche and I’ve assumed it’s a ‘Marchigiani’ salsa that’s for immediate use, not for bottling.

Ingredients

Method

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Step 1

Put all of these ingredients into a medium saucepan and simmer the contents until the onion is cooked. This will take about half an hour.

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For

4

M

I

800

g

Tomato, good quality

2

tin

Water

1

Onion, cut into chunks

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Notes

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