- 1 T. olive oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 pounds tomatoes, peeled* and chopped (or just chopped)
- Salt to taste (about 1 tsp.)
- 1 tsp. sugar
- 1/4 tsp dried basil
Saute onion 5-7 min. til lightly browned. Add garlic and cook about 1 min. being careful not to burn it. Add tomatoes, salt and sugar. Bring to a boil then reduce heat and simmer, uncovered, for about 15 – 20 min. Add a bit of dried basil, taste for seasoning, then blend with a hand blender for a smooth sauce, or leave it chunky. Serve with pasta. Add parmesan, fresh garlic slices, chili flakes and olive oil if desired.
Cool down the sauce and freeze unused portions for use in lasagna, or on homemade pizzas. Variation: Add carrots and celery with onions if desired. It’s a great way to pack in extra nutrition. If you prefer, use only garlic and then the tomatoes. The variations are endless. Experiment and let me know how it goes.
*Score the end of the tomato (opposite the core end) with an X then drop the tomatoes into boiling water for about 1 minute. Drain and cool, then the skins will slip off easily.