This traditional recipe has been passed down from generation to generation by Pellegrino Artusi, gastronome (a connoisseur of good food) and author of Science in the Kitchen and The Art of Eating Well, published in 1891.
Use only the freshest and finest quality ingredients for the best results. Artusi suggests straining the sauce but, I prefer the rustic chunky version. This sauce pairs well with a short pasta.
- 4 Tablespoons extra-virgin olive oil
- 4 Tablespoons onion, minced
- 1 garlic clove, minced
- 3 Tablespoons basil leaves, torn
- 3 Tablespoons Italian parsley, minced
- 2 Pounds tomatoes, diced
- Sea salt
In a large saute pan, heat the olive oil and then cook the onion, garlic, basil and parsley until the onion is translucent, about 15 minutes.
Stir in the tomatoes and season generously with salt (taste). Bring to a gentle boil, over medium heat and then reduce to a simmer and cook, covered 30 minutes. Stir now and then and using the back of the spoon, smash the tomatoes a bit. The sauce will have thicken in 30 -35 minutes. If you added enough salt in the beginning, you shouldn’t have to add more now. Taste and adjust seasoning if necessary.