RECIPES, sauce

Italian Tomato Sauce

Posted by Mary Ann Lesh on

It’s always good to have a few cans of tomato sauce and tomato paste on hand, but if I have the time and the fresh ingredients available, a slow-simmering homemade sauce is fun to make.

PREP 15 minutesCOOK 1 hrMEDIUM TEMP4 SERVINGS
  • 1-2 fresh ripe TOMATOES
  • 1/2 c ONION, finely chopped
  • 2 cloves GARLIC, crushed
  • 1 tsp SUGAR
  • 3 stems fresh BASIL
  • Dash RED WINE VINEGAR
  • SALT and PEPPER to taste
  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 brown. 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 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.