Katerina’s Tomato Sauce

This week we’ve got a family recipe for you. Every summer, my mother, along with many other Greek cooks, prepares tomato sauce, enough to last the entire winter. She uses summer tomatoes, which are particularly juicy and ripe towards the end of August in Greece.

Often unable to get my mother’s sauce in London, I started making it myself. However, as this is a sauce with very few ingredients, the quality of tomatoes is really important. When I started using our tomato passata I was amazed: the sauce tasted exactly like my mother’s. You see, our organic tomato passata is made with organic Greek tomatoes picked during the summer when they are at their best, with no added salt, as close to the flavours of nature as you can get. It’s great for any tomato-based dish (check out our recipes here), and it’s great in this family recipe.

Serves 4

3 tbsp olive oil
1 small red onion
1 bottle tomato passata
1 tsp tomato puree
½ tsp sugar (optional)
1 tsp dried basil
1/4 tsp cinnamon
salt, pepper (to taste)

Grate or finely chop the onion. In a medium-sized pot add the olive oil and onion and gently fry over medium heat until translucent but not caramelised. Add the tomato passata.

Stir the tomato puree and sugar (if using) in a cup of warm water until dissolved. Add to your pot. Add the basil and cinnamon and season with salt and pepper. Stir well.

Bring the sauce to a boil, then lower the heat and simmer until the sauce thickens and the flavours blend together, for about an hour. Half way through taste and adjust for seasonings, adding more basil, cinnamon, salt and pepper if needed.

Serve with pasta or rice, use on top of bruschetta, or even as a dipping sauce.

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