Friday, 15 August 2014



3 tablespoons olive oil
1 onion, chopped well
2 garlic cloves, minced
2 ribs of celery, chopped well
1 sweet Italian frying pepper, chopped, seeds removed 
2 teaspoons tomato paste
1 (15-ounce) cans tomato sauce
1 cup water
7 fresh tomatoes, peeled, seeds removed, chopped 
or 1 can (28-ounces) whole tomatoes 
2 teaspoons dried oregano
a few sprigs of fresh thyme, a few basil leaves and a little parsley
salt and pepper to taste
1/2 cup grated Pecorino Romano cheese

  • In a saucepan, heat the olive oil and add the onions, celery, pepper and garlic. Sauté until soft. 
  • Stir in the tomato paste and cook for 1 minute.
  •  Add the tomato sauce and water and stir to deglaze the pan.
  •  Add the oregano and thyme. 
  • Add the tomatoes. 
  • Mix, season with salt and pepper to taste, bring to a boil and reduce the heat to low. Cover and let simmer. 
  • After half an hour check the sauce. It should be pretty thick.  At this point add the grated cheese, stir well and cook for another 15 minutes. 
  • Chiffonade the basil leaves and mix them into the sauce. Turn off the heat. 
  • The tomato sauce will be thick, sweet and fragrant: use it up!