This is what I like to call a mother sauce. From this one base, you can build so many other variants. On its own, it’s intentionally bland, you wouldn’t actually eat it as is, and if you do, your life must be pretty boring.
Since I wanted a picture of it for the blog and also wanted a quick lunch, I roasted some garlic and stirred it in to give the sauce actual flavor.
(Experiment 120) Tomato sauce
Ingredients
- 4.5 lbs Italian tomato ideally San Marzano
- 3 tsbp olive oil
- 2 minced onions ideally yellow but other works too
- 5-7 minced basil leaves
- salt/pepper
Instructions
- The first step is to remove the skin of the tomatoes. To do so, remove the stem (the green part with leaves) cut an X shape on the bottom of the tomato, just cutting the skin. put the tomato in boiling water for a few seconds. Remove them from the hot water and put them in cold water. You will now be able to easily remove the skin by simply pulling it.
- Cut them in half and remove all the seeds and the white stuff inside. Dice them and reserve
- In a large pot over medium heat, soften the onions in the olive oil. Add the tomatoes and bring to a light boil. Let this cook until you have a nice consistent texture. At this point remove from heat. Add the basil and using a hand mixer give it a few pulses to blend everything together. I like when the sauce is thick so I donβt blend it a lot, but if you like it very silky just blend the crap out of it π
- Do a taste test and adjust with salt and pepper.
Notes
This keeps about 2 days in the fridge or 2 months in the freezer.