INGREDENT
- 2 kg ripe tomatoes (about 10–12 medium)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano (or fresh herbs like basil/parsley)
- 2 tbsp tomato paste (optional, for richer flavor)
Instructions
- Prepare the tomatoes – Score a small “X” on the bottom of each tomato. Boil them for 30–40 seconds, then transfer to a bowl of ice water. Peel off the skins and chop.
- Cook aromatics – Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
- Add tomatoes – Stir in the chopped tomatoes, salt, pepper, sugar (if using), and oregano. Bring to a gentle simmer.
- Simmer the sauce – Reduce heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
- Blend (optional) – For a smooth sauce, use an immersion blender or transfer to a blender and puree until smooth.
- Finish – Taste and adjust seasoning. Stir in fresh basil or parsley if desired.
- Store – Let it cool. Store in sterilized jars in the fridge for up to 1 week or freeze for up to 3 months.
If you like, I can also give you a quick 10-minute version for busy days.