This sauce captures the bright flavors of summer. Make a batch to freeze so you can enjoy the deliciousness of height-of-the-season tomatoes in the winter months. Makes about 5 cups.
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 cups cored, roughly chopped tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil cut in chiffonade
- Heat the olive oil in a large sauté pan over medium heat.
- Add onion and cook for about 10 minutes.
- Add the garlic and sauté until onion is translucent and garlic is fragrant, stirring occasionally, about another 2 minutes.
- Add the tomatoes and salt and pepper and stir well.
- Lower the heat and cook slowly about 15 minutes, stirring occasionally and breaking up tomatoes.
- Add the basil and cook for another 10 minutes.
- Season with additional salt and pepper as needed.
- Puree in a blender or food processor.
- Store in the refrigerator for up to 3 days or freeze for longer storage.
Variation: For variety, substitute oregano, rosemary or parsley for the basil.