There are loads of tomato recipes on the internet, I will be the first to point it out. However, they aren’t all good nor are they all easy. I’ve made a few but always turn back to this one which really is easy and really is delicious!
One of the first lessons I learned abroad was how my mother-in-law made her sauces from scratch-always! This woman works long days at her business, takes care of her husband and still has time to make homemade tomato sauce. If she can I thought, I have no excuse. No more jarred sauces full of sugar-this one is healthy as well!
12 oz Ripe Tomatoes
1 tbsp Onion, minced
1/2 Garlic Cloves
6 tbsp Extra Virgin Olive Oil
1 tsp Sugar
Salt and Pepper to taste
I used regular everyday tomatoes which gave this sauce it’s orange-y tint but use plum tomatoes if you want to have that true red. The real necessity is that the tomatoes are juicy, the jucier they are the better your sauce will be. You can also use 12 oz can of chopped tomatoes if you are pressed for time, still turns out fabulously and nobody will know!
Begin by using a pairing knife to cut out the stems of the tomatoes. Bring water to a boil in a saucepan, salt, and add the tomatoes. Cook on high for five minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them and the skin should easily come off.
In a saucepan, saute the onions in olive oil, then add your garlic, cook for about five minutes. Don’t let your garlic get burnt or too brown. Add the tomatoes, crushing them into the pan until they have reduced by about one third. Then add the sugar. Season with salt and pepper to taste and add your dried basil. Simmer on low for 20 minutes. If you have a fine-mesh strainer, run your sauce through.
If you have them on hand, add fresh basil leaves on top when serving. I paired this with angel hair pasta and no guilt!