This is as close to my mom’s and Nonna’s sauce that you can get to. Using home canned tomatoes makes a difference but most people don’t get a chance to can their own tomatoes so I wanted to be able to offer up a tomato sauce that was easy to make and tasted great! You can substitute 2 cans (28 oz/796 mL) plum tomatoes if you cant’ find the passata, just puree until smooth. <br />This weeknight sauce is perfect for pasta or any other dish I may want to make like pizza. It’s simple and tasty and also freezes beautifully. <br /> <br />Ingredients: <br />2 jars (20 oz/700 mL) passata <br />6 sprigs fresh Italian parsley <br />2 sprigs fresh basil <br />1 small onion, halved <br />2 cloves garlic, halved <br />3 Tbsp (45 mL) extra-virgin olive oil <br />1 Tbsp (45 mL) dried oregano leaves <br />2 tsp (10 mL) salt <br />1/4 tsp (1 mL) hot pepper flakes <br /> <br />Method: <br />Pour passata into large saucepan. <br />Add parsley, basil, onion, garlic, oil, oregano, salt and hot pepper flakes. <br />Bring to a boil; cover and reduce heat to medium-low; cook for about 2 hours or until reduced slightly and thickened. <br /> <br />Makes about 5 cups (1.25 L) of sauce.
