Every cook needs an easy tomato sauce recipe! One hour and five ingredients are all you need for delicious homemade tomato sauce. Make a double batch to use as a topping for everything from spaghetti and meatballs to eggplant parmigiana.
- 2 pounds ripe roma or beefsteak tomatoes, peeled and chopped* (911 gm)
- 1 large yellow onion, chopped (300 gm)
- 1/4 cup olive oil (60 ml)
- Kosher Salt and a pinch of white sugar to taste
- *Substitute 2 lbs or 911 gm good quality peeled, canned tomatoes, such as Cento or Hunts.
- If tomatoes are difficult to peel: Use the tip of a knife to cut a shallow X across the bottom of each tomato. Boil tomatoes in a pot of salted water for 60 seconds, then drain and plunge into a bowl of ice water. Use your knife to peel off the loosened skins of tomatoes, then coarsely chop and set aside.
- Brown the onion: In a large pan over low heat, stir chopped onion in the olive oil until soft and beginning to brown, about 10 minutes.
- Add tomatoes and stir frequently over low heat until the sauce has thickened, about 25 minutes.
- Stir in sugar and salt to taste at the end of cooking time and adjust for seasonings.
- For a smooth sauce, place cooked, cooled sauce in a blender and blend until desired consistency is reached or carefully use an immersion blender in the pan.
- Yields (6) 1/2 cup servings, or 26 oz/780 gm of sauce.
- Garlic: Add 1 or 2 chopped garlic cloves in with the onion.
- Red or Green Pepper or Mushrooms: add one seeded, diced chopped pepper of choice or 16 oz. sliced mushrooms to softened onion. Cook until juices evaporate before adding tomatoes.
- Basil or Bay Leaves: toss in a few fresh basil or dry bay leaves with chopped tomatoes.
- Cheese: Before serving, stir in 1 cup shredded or cubed mozzarella cheese.
- Meat: Cook up to 1 pound ground meat or sausage until brown, before adding onion. Continue cooking over very low heat with tomatoes until done. (Do not puree.)
Adapted from The Food of Spain, Salsa de tomate by Claudia Roden, 2011 and How to Cook Everything, the basics by Mark Bittman, 2012