Since this is just a basic sauce, you can customize it any way you like. If you want to do everything fresh, just score, blanch and peel fresh tomatoes rather than using canned. Just be sure to drain as much of the water from the fresh tomatoes as you can. Also, the seeds do not affect the flavor of the sauce, but do affect the color. If a bright red sauce is what you're looking for, then you may need to go the extra mile and remove seeds from the fresh tomatoes. I know Patrick loves doing this.
Ingredients
- 1 can (28-ounces) whole peeled tomatoes, in juice
- 1 small white or sweet onion, finely diced and minced
- 1 clove garlic, peeled and minced
- 3 to 4 fresh basil leaves
- 1 teaspoon dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar, optional
- 2 tablespoons olive oil, to saute
Directions
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky (I just pulse it a little bit in a food processor. Much faster). In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
