Ingredient
- 2 lbs (900 g) ripe tomatoes (Roma or plum work best)
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp sugar (optional, helps balance acidity)
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp dried basil (or 1 tbsp fresh)
- 1 bay leaf (optional)
- 2 tbsp tomato paste (for richness, optional)
Instructions
- Prepare Tomatoes: Bring a pot of water to a boil. Cut a small “X” at the bottom of each tomato and blanch for 30–60 seconds. Transfer to ice water, then peel off skins. Chop the tomatoes.
- Cook Base: In a large saucepan, heat olive oil over medium heat. Add onion and cook until soft and translucent (about 5 minutes). Add garlic and sauté for 1 minute.
- Simmer Sauce: Stir in chopped tomatoes, salt, pepper, sugar, oregano, basil, bay leaf, and tomato paste (if using).
- Cook Low & Slow: Reduce heat and let simmer uncovered for 30–40 minutes, stirring occasionally until thickened.
- Blend (Optional): For a smoother sauce, use an immersion blender or let it cool slightly and blend in a regular blender.
- Taste & Adjust: Remove bay leaf, taste, and adjust seasoning if needed.
- Serve or Store: Use immediately over pasta, pizza, or in recipes. Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Would you like me to also give you a quick version (15 minutes) of tomato sauce for busy days?