Pomarola Tomato Sauce

Buy or find
Olive oil, a good slosh
Brown onion, 2, thinly sliced
Salt, a pinch or to taste
Garlic coves, 4, peeled and sliced
Whole tomatoes, 4 x 400g cans (San Marzano tomatoes are best)
Basil leaves, a handful, washed

Do
Cook the onions.

Cooking the onions

Add a good slosh of olive oil into a cast iron skillet or dutch oven and turn heat to medium-high.

Add the onions when the oil is shimmering and season with salt and reduce heat to medium, stirring to prevent the sauce from burning.

Cook the onions for around 15 minutes or until the onions are soft and translucent.

Slice the garlic while the onions cook.

Prepare the tomatoes.

Preparing the tomatoes

Tip the tomatoes into a large bowl and crush with your hands.

Add 50ml of water swished around one of the cans to the tomatoes.

Leave until needed.

Complete the sauce.

Completing the sauce

Move the onions to the outer edge of the pan once they are cooked.

Add another slosh of oil to the middle of the pan and add the garlic and fry for 10-20 seconds.(Do not let the garlic burn!)

Add the tomatoes and bring the sauce to the boil and then reduce to a simmer.

Season with salt and tear in the basil leaves.

Turn heat to low and stir regularly. Occasionally scrape the bottom of the pot to prevent the sauce from sticking.

Simmer on low heat without the lid for 40 minutes.

Emulsify the sauce.

Emulsifying the sauce

Bring the sauce to a rapid simmer and stir in 175 ml olive oil.

Let the sauce simmer for a few minutes or until the sauce emulsifies.

Blend the sauce using a food processor. (Blend briefly because the longer you blend the sauce, the more orange it becomes due to the seeds getting crushed.

Serve with your favourite cooked pasta.