When I asked my dad to make me his famous tomato sauce to take back to Tofino, he replied in his strong Sicilian accent: "No, I will teach you how to make it yourself. It is so easy!"
He was right, it was relatively easy, even without a recipe since he never writes anything. My dad has been making this sauce for as long as I can remember. When I was younger our garden would be filled with tomato plants just so he could make sauce to last him till Christmas. Every summer he would call his sisters and brothers to ask them how many bottles of tomato sauce they had made, nothing like a little competition between siblings, right? Those days are in the past now and he's dedicated his garden to a variety of vegetables instead of just tomatoes, however he still grows a lot of them but eats them fresh instead. Now he buys canned tomatoes to make his sauce, which obviously don't taste the same as the fresh tomatoes but come in a close second.
So I don't have a real recipe for this but I will try and give you estimates if you want to try and make it yourself!
- 4 or so garlic cloves
- 1 shallot (or half onion, we used shallot here because we didn't have any onions)
- fresh basil
- a few splashes of white wine
- 1 tin of whole tomatoes (my dad will only buy the Italian brands)
- pinch of sugar
- salt & pepper (season according to taste)
Chop up garlic and shallots. Heat up large frying pan with olive oil. Throw in garlic and shallot and fry up till browned. Add in a few leaves of fresh basil for flavour. Next add a few splashes of white wine, this is important for taste and one my dad's secret ingredients to make his tomato sauce so delicious! Pour tomato juice out of canned tomatoes, hold the whole tomatoes from falling in and place aside. Chop up whole tomatoes into small pieces then add to pan. Rinse out can with water and throw 1/8 of the can in the pan for extra liquid. Add a pinch of sugar, salt and pepper (add more salt and pepper for seasoning if it needs it). Stir and let simmer on stove for 30 minutes at a low heat. Top with fresh basil leaves.