The tomato sauce is an institution, a simple but far from trivial recipe. Subject to infinite variations to find the perfect balance of flavors, the right creaminess and sweetness, starting from the choice of the type of tomato to use.
First, let’s start with the type of tomatoes to choose, let’s see what the differences are:

Peeled tomatoes
Let’s start with the product that remains most faithful to the raw material. They are whole tomatoes, skinned, lightly blanched and preserved in the sauce. They cook quickly and for this reason they are preferable for “flash” fish-based preparations or as a condiment for spaghetti and pizza.

Homemade tomato pulp
Fresh and slightly acid flavor, obtained directly from previously cut and seeded tomatoes, to which the juice is added. Mainly used for long cooking or at high temperatures, it is particularly suitable for dishes such as fish soups and meat sauce.

Tomato puree
It is a more liquid product as the tomatoes are chopped and placed in their water, it can be enriched with different herbs and spices and is divided into velvety, finer thanks to the elimination of seeds and skins or more authentic and grainy rustic. This product is previously cooked during production so to keep all its properties intact and to be able to savor its sweet taste, just heat it up. It goes well with eggs and white meats as well as being optimal for the preparation of traditional dishes such as meatballs with sauce.

The acidity of the tomato
I always hear, and I also see in television programs, the use of sugar to decrease the acidity of tomatoes; wrong, sugar sweetens but does not remove acidity.
The most effective remedy is baking soda: half a teaspoon is enough to eliminate acidity. You need to add it when the sauce is about to reach cooking, and at that point you will witness a chemical reaction that will produce bubbles. Don’t worry, it’s completely normal and it means that the baking soda is doing its job and counteracting acidity.
Sodium bicarbonate is particularly known for its multiple properties. In fact, if dissolved in water, it tends to release carbon dioxide in the form of small bubbles, turning into carbonate, and creating an antacid (and therefore alkaline) environment which entails its properties for the body, but also the many uses a food and household level. If we also add it to the cooking method in which green beans and artichokes are boiled, it helps to keep their color alive, while added to that used for washing raw vegetables and fruit it favors cleaning and disinfection.

We will use canned peeled tomatoes, but paying attention to which type of canned tomatoes to choose, because the result will depend on the quality of the peeled tomatoes chosen.

In my opinion, these are the best brands:

MUTTI
LA TORRENTE
CIRIO

In this recipe we will use Mutti.

INGREDIENTS:

796 ml. Mutti peeled tomatoes.
3 Tablespoons of olive oil.
½ Yellow onion.
6 Grams of sea salt.
1 Teaspoon of parsley.

PREPARATION:

We take a yellow onion and cut it in half. The onion is unequivocally the queen of fried foods and, for this use, the most correct way to cut it is certainly diced even if some chefs prefer thin half moons. Slicing into slices or rings is preferable for salads or for frying.
Put 3 tablespoons of oil in a saucepan , add the diced onion ① and toast over medium, medium-low heat, making sure it does not burn ②.

when the onion has reached a golden color ③, add the peeled tomatoes ④, previously chopped with an immersion blender.

We add a teaspoon of salt or 6 grams and mix all the ingredients together ⑤ and put the splatter screen to prevent the sauce from splashing all over the place ⑥.

At this point, bring the sauce to a boil and then lower the heat. The sauce should simmer over medium-low heat for about 25-30 minutes. After this time, switch off, check if there is enough salt and add the parsley and mix everything ⑦.

I don’t add baking soda to the sauce, because I like the taste of fresh tomato with a hint of acidity.
The tomato sauce is ready to season the pasta you have chosen.