This is what I like to call a mother sauce. From this, you can create so many other variants. On its own it’s intentionally bland, you wouldn’t actually eat this, if you do your life must be very boring :P. Since I wanted to publish a picture of it and make myself a quick lunch, I roasted some garlic and added it to the sauce to give it some flavor.You need
- 4.5lbs Italian tomato* ( ideally San Marzano )
- 3tsbp olive oil
- 2 minced onions ( ideally yellow but other works too)
- 5-7 minced basil leaves
- salt/pepper
*Yes you can use canned tomatoes but why bother at this point, just buy the sauce already in a jar
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 don’t blend it a lot, but if you like it very silky just blend the crap out of it 😉
- Do a taste test and adjust with salt and pepper.
This keeps about 2 days in the fridge or 2 months in the freezer.