• 5 Ratings

Use this tomato sauce to make Eggplant Parmigiana and Rigatoni alla Norma from chefs Fabrizio and Nicola Carro.



Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onions and cook, stirring, until soft and translucent, 10 to 15 minutes.

  • Add tomatoes and reduce heat to low. Cook, stirring occasionally and taking care not to let sauce stick to the bottom of the pot, about 2 1/2 hours.

  • Remove from heat and, using an immersion blender, blend until smooth, adding basil leaves as you blend. Alternatively, working in batches, you can transfer tomato sauce to the jar of a conventional blender, adding basil leaves as you blend.

  • Season with salt and pepper and reheat to use immediately or let cool completely before transferring to an airtight container. Refrigerate until ready to use, 3 to 5 days.


5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1