SERVINGS : 4 to 6
PREP TIME : 30 mins
INGREDIENTS : 4 tablespoons of extra-virgin olive oil
½ of a small peperoncino, or a pinch of hot pepper flakes
1/2 garlic clove, peeled and minced
1 small white or yellow onion, diced
Fine sea salt
500g ripe, fresh tomatoes, diced (cores removed from the larger ones)
1 pinch of sugar, if necessary
DIRECTIONS : In a medium size pot, over medium heat, combine the olive oil and red pepper and let them heat up. Add the garlic and after a minute add the onions and let cook until the onion is translucent. Make sure not to let the onion or the garlic brown as this will make your sauce bitter.
Add the diced tomatoes, a heavy pinch of salt and keep cooking over medium to low heat until the tomatoes are mushy.
Purée the sauce with a blender until very smooth, adjusting the seasoning with salt and sugar as necessary. Fix the thickness of the sauce with a dash of water or olive oil as needed.
This sauce can be prepared 1 day ahead and kept in the refrigerator. Leftovers can be frozen for up to 2 weeks before they start to lose flavor.
This fresh pasta sauce can also be served as a cold tomato soup adding a dollop of crème fraiche, sour cream, or greek yoghurt and a julienne of fresh basil or flat parsley.
Photo illustrates Fregula [Sardinian cous-cous] alla crema di pomodoro