Ingredients
- 2 lbs (about 1 kg) ripe tomatoes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- 1 tsp dried oregano
- 1/4 cup water (if needed)
Instructions
- Prepare the tomatoes: Wash and chop the tomatoes. For a smoother sauce, you can blanch them in boiling water for 30 seconds, then peel off the skins.
- Cook the aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add garlic and sauté for another 1 minute.
- Add tomatoes: Add chopped tomatoes to the pan. Stir well to combine with the onions and garlic.
- Season: Add salt, pepper, sugar (if using), basil, and oregano. Stir well.
- Simmer: Reduce heat to low, cover partially, and let it simmer for 25–30 minutes, stirring occasionally. Add a little water if the sauce is too thick.
- Blend (optional): For a smoother sauce, use an immersion blender or transfer to a regular blender and blend until smooth.
- Final taste check: Adjust salt, pepper, or herbs as needed. Simmer for an additional 5 minutes if you made adjustments.
- Serve or store: Use immediately with pasta, pizza, or your favorite dish, or let it cool and store in airtight containers in the fridge for up to a week, or freeze for longer storage.
If you want, I can also make a super quick 10-minute version for when you’re in a hurry—it’s perfect for pasta nights. Do you want me to do that?