Simple Tomato Sauce

1. 1

   Peel, seed, and dice (see left): 2 pounds ripe tomatoes.

2. 2

   Save the juice, strain out the seeds, and add the juice to the diced tomatoes.

3. 3

   Peel: 5 large garlic cloves.

4. 4

   Smash them and chop coarse.

5. 5

   Put a heavy-bottomed pot over medium heat and when hot, pour in: 1/4 cup extra-virgin olive oil.

6. 6

   Add the garlic and when it starts to sizzle, immediately add the tomatoes and their juice with a large pinch of: Salt.

7. 7

   Cook at a simmer for 15 minutes.

8. 8

   For a smooth sauce, pass through a food mill.

9. 9

   Add a handful of chopped parsley, marjoram, or oregano or a chiffonade of basil leaves to the sauce a couple of minutes before it is done.

10. 10

    Saute 1 small diced onion in the oil before adding the garlic.

11. 11

    When tomatoes are out of season, use canned tomatoes: Drain, saving the juice, one 28-ounce can whole peeled tomatoes.

12. 12

    Chop the tomatoes coarse and cook them with their juice.

13. 13

    Add a whole dried chile or a pinch of dried chile flakes for spice.

* Per serving · 4 servings · Values may vary.

No additional tips available.