INGREDENT
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 lbs (about 1 kg) ripe tomatoes (or use 2 cans of whole peeled tomatoes)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano or Italian seasoning
- A few fresh basil leaves (optional)
- 1 tbsp tomato paste (optional, for deeper flavor)
Instructions
- Prepare the tomatoes:
- If using fresh tomatoes, boil them for 30 seconds, then transfer to cold water. Peel the skins off, core, and roughly chop them.
- If using canned tomatoes, just crush them with a spoon or hands.
- Sauté aromatics:
- In a large saucepan, heat olive oil over medium heat.
- Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 1-2 minutes, until fragrant.
- Cook the sauce:
- Add the tomatoes (and tomato paste if using).
- Season with salt, pepper, sugar (if using), and herbs.
- Stir well and bring to a simmer.
- Simmer:
- Let the sauce simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
- Add fresh basil in the last 5 minutes if using.
- Blend (optional):
- For a smooth sauce, use an immersion blender directly in the pot or transfer to a blender (carefully) and blend until smooth.
- Taste and adjust:
- Taste the sauce and adjust seasoning as needed.
- Use or store:
- Serve immediately over pasta, pizza, or use in any dish.
- Cool and store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Let me know if you want a roasted version, spicy twist, or preservation method!