Italian Tomato Sauce
This is what a homemade tomato sauce should be. Rich and smooth, with a hint of fresh herbs. It is the simplest of our three tomato sauce recipes, so it ends up most often on our pizzas.
- Yield:
- about 3 cups
- Category:
- Sauces and Salsas
- Cuisine:
- Italian
- Prep Time:
- 7 min
- Cooking Time:
- 18 min
- Total Time:
- 25 min
INGREDIENTS:
- 1 28 oz (765g) canned peeled Italian plum tomatoes, pureed or crushed by hand
- In the summertime, a large fresh, chopped tomato may be added
- 2 garlic cloves, peeled and finely chopped
- 1/2 yellow onion
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons olive oil
- A few leaves of fresh, chopped basil
- Salt and freshly ground black pepper to taste
DIRECTIONS:
- In a large saucepan, combine the olive oil, onion, garlic, salt, pepper and stir to coat. Cook over moderate heat just until the garlic turns golden, about 3 minutes. Add the tomatoes and the balsamic vinegar. Stir to blend, and simmer for about 15 minutes. Add the basil. Taste for seasoning and adjust.
- The sauce will keep for up to a week in the fridge, or 2 months frozen. Freeze the sauce in individual bags in portions of 1/2 cup each.