homemade italian sauce

Tomato Basil Pasta Sauce

Extra virgin olive oil (EVOO)

Onion

Celery

Carrot

Fresh basil leaves

2.5 kg Homemade passata (10.42 cups. Store bought

Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.

To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).

Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.

Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.

Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.

If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!

After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.

When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.

Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.

Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.

After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.

The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.

E ora si mangia, Vincenzo’s Plate….Enjoy!

100% - this taste like my Mother In law's homemade sauce!!

Hey Vincenzo! Thanks so much for the tips! Having a lot of fun with this. In terms of portions, what if I want to make this for a family of 3? Do I cut the soffrito amount in half? Just trying to figure out soffrito portion to tomato ratios. 

Thank you, sir 🙏🏻

Anthony

This is so awesome, coming from a fellow Italian learning the ropes! When would I use this sauce vs your other basic marinara sauce that you recently posted a video on? Trying to understand some of the sauce types and differences for spaghetti and penne. 

How long can it be stored for future use? Saw you recommend freezing in mason jars and reheating when ready, but what would be the lifespan you think? 

Thanks so much Vincenzo 🇮🇹

It says to use 10 cups of Passata and serves 6. Is this correct?

Really love the recipe. After years of settling for grocery store sauce  I had given up on spaghetti. I found this and found new love. I did add minced garlic,a bit or oregano, and just a touch of cayenne for some heat. I still want to try some Russian purple hot garlic so I can skip the cayenne. Thank you Mr Vincenzo for sharing this recipe.

Vincenzo! Thank you very much for sharing your wonderful recipe! 
I have a question! If I prepare the sauce ahead of time what’s the best way to keep it fresh. Can I divided in mason jars and freeze it? Or this is a no no?

I am having 9 friends for dinner tomorrow night and my chosen theme is Italian food.  I looked through my thousand Food and Wine magazines and was starting to panic.  In casually speaking about my weekend plans with a friend of mine whose husband is of Italian heritage (Lombardi), she recommended your website.  He recommended the San Marzano peeled tomatoes!

I just finished making the passata and am now working on your basil pasta sauce and am so impressed with the freshness, quality and ease of preparation that I know my dinner is going to be a hit!  We're all foodies, so I needed to step up to the plate to meet their expectations and I wanted to thank you personally for setting me up for success!  

I can't wait to explore some of your other recipes!  Thank you!

I am making this today out of the tomatoes and basil out of our garden. We're about an hour in and the house smells amazing. The sauce tastes absolutely delicious. I made a large batch so I'm going to bottle this up and can it for the winter. This is going to be my go-to at the end of every summer season with our large tomato harvest. Yum. I did add a little garlic.

https://www.youtube.com/watch?v=XS4zojyuzvI

Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/tomato-basil-pasta-sauce-recipe/

#sauce #pastasauce #vincenzosplate 

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🔄Kg to cups converter: http://www.convertunits.com/from/kilo+g/to/cup+[US]
Convert grams to oz: https://www.cookingconversions.org/oztog.htm

Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico

INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes 


UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon


METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.

VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.

12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.

HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.

E ora si mangia, Vincenzo’s Plate…Enjoy!

Music by Mr. Chase - Grace & Mercy - https://thmatc.co/?l=59EBBD1E


🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

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