Several of my foodie friends have asked if I have a plain basic tomato sauce recipe. Sometimes a simple but great tasting sauce is a best kept secret. Since I did not have it in writing, I actually had to make it to write down what I do. (Geese, I am getting old).
Although this recipe is similar to my family’s marinara or pizzaiola sauce, it is slightly different in ingredients and procedure. I use this sauce recipe for baked pasta, leftover pasta, veal or chicken Parm, stuffed peppers and pizza.
1 cup onion, finely diced
1 Tbsp. garlic, minced
4 cups fresh ripe plum tomatoes, cored and chopped
(or 32 oz. canned tomatoes)
1 cup tomato puree
salt and black pepper to taste
2 Tbsp. extra-virgin olive oil
6 leaves fresh basil leaves, torn
1. Place the olive oil, onions, and garlic in a small heavy saucepan and place over medium heat. Sauté until they are translucent and just starting to color, do not caramelize. Remove from the heat.
2. Place the tomatoes and their juices in a food processor and process until finely chopped but not liquefied. Transfer to the saucepan with the cooked onions and garlic. Stir in the tomato puree and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 30 minutes.
3. Season with salt and pepper. Stir in the 2 tablespoons of extra-virgin olive oil and basil and cook for 10 minutes.
4. Remove from the heat and use or store in fridge for 3 to 4 days.
Yield: 1 quart