Basic Tomato Sauce

1. 1

   Put the tomatoes in a deep bowl and crush them with your fingers.

2. 2

   Heat the olive oil in a large saucepan over medium heat and saute the onions and garlic until tender but not browned, 5 to 6 minutes.

3. 3

   Add the tomatoes and basil leaves.

4. 4

   Cook over medium-low heat for 30 to 40 minutes.

5. 5

   Season lightly with salt and pepper.

6. 6

   Use an immersion blender, if you have one, or pulse in a food processor to create a rough puree with some texture.

7. 7

   The sauce keeps, covered, in the fridge for up to 3 days and freezes well.

8. 8

   San Marzanos are the it tomatoes these days.

9. 9

   Youll hear lots of chefs wax poetic about the volcanic soil in which theyre grown, in an area close to Naples, or about their distinguished pedigree going back hundreds of years.

10. 10

    For me, it boils down to meaty fleshmuch, much more flesh to water as compared to regular plum tomatoesand a sweet flavor that makes a difference you can really taste.

11. 11

    Whether or not you buy the romantic backstory, make sure you use them in your sauce.

12. 12

    Several imported brands are readily available in most markets these days.

* Per serving · 4 servings · Values may vary.

No additional tips available.