The Best: Sugo di Pomodoro a Fuoco Lento

We've been operating on a tight kitchen these days and having bought a kilo of tomatoes yesterday I decided it was time to try and make some homemade tomato sauce. I consulted The Silver Spoon and The River Cafe Cookbook and came up with an adaptation as I wanted to use fresh tomatoes, not the canned sort. The result: a very tasty and rich, thick sauce incomparable to anything store-bought. Putting in a food processor for a bit of a whiz would produce a wonderful uniformly thick sauc

Sugo di Pomodoro a Fuoco Lento (Slow-Cooked Tomato Sauce); makes 2 entree-sized serves

5o0g fresh tomatoes
2 small cloves of garlic, cut into thin slivers
75g onion, thinly sliced
2 tsp olive oil
1 spring parsley
salt & pepper
150g dried penne, cooked

1. Cut an "x" shape at the base of each tomato. Blanch in boiling water for a few seconds, then peel, seed, remove core and dice.
2. In a fry pan heat oil and fry onions over low heat until very soft. About 5 minutes before end of cooking add garlic and parsley spring. When onions have reached maximum softness remove and discard parsley.
3. Add tomatoes to pan and use a wooden spoon to break them up. Season with salt and pepper to taste.
4. Simmer on low heat until the sauce has darkened and no liquid remains.
5. Place a metal sieve over a clean bowl. Transfer the sauce and press with the back of a wooden spoon to break up the mixture as much as possible. A small amount of liquid will be pressed through.
6. Using a spatula transfer both the liquid and the mixture to a clean pot. Stir in cooked penne
7. Serve with finely grated dry cheese of choice. ( I used Pepato) and season again, if needed.