homemade italian tomato sauce

Posted at 10:56 am by Mary Ann Lesh

Jan 30th

Recipe

tomato facts

basil facts

OVERVIEW

4 SERVINGS

PREP 15 min

COOK 60 min

TEMP low medium

MEDIUM NON-STICK SAUCEPAN

INGREDIENTS

1 1/2 lbs fresh ripe TOMATOES

1/2 cup finely chopped ONION

2 cloves crushed GARLIC

1 tsp SUGAR

3 stems FRESH BASIL

DASH of RED WINE VINEGAR

SALT and PEPPER to taste

INSTRUCTIONS

(1) Drop TOMATOES into a pan of boiling water for about 1 minute, until the skins split. Lift out and peel, then chop roughly.

(2) Saute ONION on medium-low heat about 5 minutes until translucent but not colored. Add GARLIC and cook 2 more minutes.

(3) Add peeled TOMATOES breaking them up with a wooden spoon, then add 1 tsp SUGAR, dash of RED-WINE VINEGAR, and 3 BASIL STEMS (save the leaves). Season lightly with SALT and ground BLACK PEPPER.

(4) Bring to a simmer, then turn down the heat and simmer 45 minutes, stirring occasionally. Test the seasoning, add the roughly-torn BASIL LEAVES before serving.

Author: Mary Ann Lesh

I have been a teacher, university administrator, and translator in Mexico, Texas, and Massachusetts. I have traveled in Central and South America, Europe, Asia, the United States and Mexico. I grew up in Wichita Falls, Texas, attended Midwestern University, then received a bachelor’s degree in English, education, and journalism from Baylor University. I have a master of education degree and doctoral studies in Spanish literature from Texas Tech, with additional studies in translation, French, Portuguese, website design, and art at the Universidad Autónoma de Guadalajara, Boston University, and the University of Texas at Dallas. I am the mother of three and grandmother of seven. I have lived in Cancun, Mexico, since 2017.

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