Tomato Sauce

1. 1

   For sauce made with canned tomatoes:

2. 2

   In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.

3. 3

   Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.

4. 4

   Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.

5. 5

   For sauce made with fresh tomatoes:

6. 6

   Place tomatoes in a large bowl and pour boiling water over them. Allow to stand until skins come off easily, about 10 minutes (plum tomatoes have thick skins).

7. 7

   Using same ingredients as above, cook tomatoes, cover the pot tightly and simmer for 45 minutes. Fresh tomatoes take longer to cook than canned ones.

8. 8

   Occasionally, remove the lid and allow the condensation to drip back into the sauce.

9. 9

   With a wooden spoon, mash the tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.