Homemade Tomato Sauce for Beef Parmigiana
A rich and velvety tomato sauce, slow-simmered with fresh vegetables and aromatic bay leaves. Finished with a generous handful of parmesan, it is the secret weapon behind a truly outstanding beef parmigiana. Simple ingredients, spectacular result.
🛒 Ingredients
4 servings
- 2 kg ripe tomatoes
- 4 onions, quartered
- 8 garlic cloves
- 2 small carrots
- 4 bay leaves
- Salt to taste
- 50 g grated parmesan cheese
- ½ can tomato paste
- 2 tablespoons butter
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Directions
- 1
Place the tomatoes, onions, garlic, carrots, bay leaves and salt in a large pot. Cover with water, bring to a boil, then simmer over medium heat for 20 minutes.
- 2
Remove from heat and let cool slightly. Discard the bay leaves, then blend everything in a blender until completely smooth.
- 3
In a clean saucepan, melt the butter over medium heat. Pour in the blended sauce and cook, stirring occasionally, until slightly thickened and reduced.
- 4
Stir in the tomato paste, turn off the heat, then fold in the grated parmesan until the sauce is creamy and well combined.
💡 Chef's Tip
Use vine-ripened tomatoes at peak season for the deepest flavour. The sauce can be made a day ahead — the taste only improves overnight.
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