Here is my simple, all-purpose tomato sauce recipe. It is one I have made for years, adjusting it over time until it seemed right. The amount of salt, pepper, and sugar depends on the quality of the tomatoes. Each batch is a bit different. At this time of year I like to make and freeze extra sauce so that, as the busy holiday season approaches, I have plenty on hand for pasta, pizza, soup, vegetables, or meat. You can freeze this sauce in small individual containers or fill a mason jar to the bottom of the bottle’s neck and, when the sauce is completely cool, put it in the freezer. The recipe makes two quarts of sauce. I usually plan on one quart of sauce per pound of pasta.
All Purpose Tomato Sauce
2 (28 oz.) cans diced tomatoes (I like Muir Glen Organic)
3 Tbsp. olive oil
1 medium white onion, peeled and chopped
2 large cloves garlic, chopped
1 c. water or more
salt and pepper to taste
1-2 Tbsp. granulated sugar
10 fresh basil leaves
Purée the canned tomatoes in a food processor or blender until smooth. In a frying pan combine the olive oil and chopped onion. Turn the heat onto medium and let the onion cook until melting and soft. This should take 10 minutes or so. Add the garlic and let sauté 1-2 minutes. Add puréed tomatoes, 1 cup water, and a bit of salt and pepper. Cover and bring to a boil. Add sugar to taste and half of the fresh basil leaves. Lower the heat to medium low and let cook 20 minutes. Taste and adjust seasoning accordingly. Add more water if the sauce seems too thick. Let cook 20 more minutes. Add basil and cook 2 more minutes. Makes 2 quarts.