Serves 4-6
Prepare the tomatoes
Submerge 10-12 plum tomatoes (also known as Italian tomatoes) or
6-8 large beefy tomatoes (soft to touch) or 4-6 canned tomatoes in a
large deep pot in simmering water for about 2-4 minutes depending on size. Look for skin peeling away from the tomato. Drain
the water and let tomatoes cool. It should be easy to peel the tomatoes and
throw away the skins. Then chop the
tomatoes and set them aside.
Prepare the
sauce
In a large
saucepan heat the following ingredients over medium-high heat:
4
tablespoons of extra virgin olive oil
and 2 tablespoons of unsalted butter. Add ½ of a medium sweet onion (chopped). Cook until
tender or about 3 minutes. Then add 3 cloves of garlic (minced). Be careful to not let the garlic burn or you
will have to start all over. Add 2 teaspoons of
Kosher salt and ½ teaspoon of cracked pepper
and simmer for another minute. Add the
chopped tomatoes to the pot and cook for about 10-15 minutes while stirring
often.
Add a 6 ounce small can of tomato paste. If the sauce becomes too thick you may add ¼
cup of water. Cover and simmer for about
20 more minutes stirring occasionally.
In the last few minutes of cooking add ½ cup
of fresh basil (siphoned). Season more to taste with salt, pepper, or
basil.
Serve
Serve over 16
oz of pasta or rice. This sauce is very
versatile. You can use it in meatless
lasagna, eggplant parmigiana, pasta e fagioli, or any pasta or chicken dish. Sprinkle with fresh parmechean cheese.
You may freeze
the leftover sauce up to 2 months.
