Tomato and Basil Sauce (Salsi di Pomodoro e Basilico)
Author: Mary Ann Esposito
  • 5 pounds ripe plum tomatoes (or three 28-ounce cans crushed plum tomatoes with their liquid)
  • 1/2 Cup extra-virgin olive oil
  • 2/3 Cup diced onion
  • 3 cloves garlic; minced
  • 1 1/2 Cups dry red wine
  • 1/4 Cup sugar
  • 1 Tablespoon fine sea salt; or to taste
  • freshly-ground black pepper, to taste
  • 6 large fresh basil sprigs (to 8)
  1. If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the fresh of canned tomatoes through a fine sieve to remove skins and seeds. Set aside.
  2. Heat the olive oil in a large pot and cook the onion over a medium heat, stirring, until soft.
  3. Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown or an acid taste will be imparted in the sauce. Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.
This recipe yields 9 1/2 to 10 Cups.

Source: Ciao Italia at

Yield: "9 1/2 to 10 Cups"

Per Serving (excluding unknown items): 1457 Calories; 108g Fat (77.5% calories from fat); 2g Protein; 68g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 232mg Sodium. Exchanges: 2 Vegetable; 21 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : Recipe from Mangia Pasta!" by Mary A. Esposito, (Morrow Cookbooks, 1998)
Recipe by Recipes at