Italian Tomato Sauce
An amazing base sauce. Let your imagination flow and get creative.
Prep Time
Cook Time
Prep Time
Cook Time
  1. Heat a heavy bottomed non stick pan. Add olive oil and butter. Olive oil should completely cover the bottom of the pan. Let the butter melt
  2. Add garlic and saute till it’s a bit brown. Take out the garlic and keep it aside.
  3. Add 1 1/2 tubes of tomato paste to the hot oil/ butter mix. DO NOT STIR. I kid you not – DO NOT STIR!! Just see to it that the paste is completely submerged in the oil.
  4. Cover and cook for 10 minutes in med/ high flame.
  5. Add Brown sugar, salt and pepper. Once the bubbles subside, add the diced onions and cherry tomatoes.
  6. Now you can stir and mix. You might see a little blackened sauce when you mix. Don’t worry, its normal. Ofcourse the entire bottom shouldnt be burnt. This means your pan wasn’t thick enough at the bottom.
  7. Cook covered till tomatoes get squishy and cooked.
  8. Add the left over 1/2 tube of tomato paste.
  9. Add lemon zest and cayenne pepper and mix.
  10. Add the pre cooked garlic.
  11. Mix
  12. Add the vodka and mix.
  13. Cook covered for 5 minutes. Then add the basil. Cook again for 2 minutes.
  14. Add the red wine vinegar and taste!!! Voila– you are done.
Recipe Notes

Dilute with pasta water or stock and add to pasta.

Liberally coat a salad.

Layer your pizza.

Use in baked dishes.

Use for base of crostini or bruschetta.


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