A robust fresh tomato sauce with onion, garlic, basil, and oregano that can used as a base for many dishes. Just add cooked italian sausage or beef to make an excellent meat sauce.
Ingredients:
• 10 medium tomatoes
• 2 ounces olive oil
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 2 teaspoons basil
• 1 teaspoon oregano
• Salt and pepper to taste
Method:
Makes about 1 quart. Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.
Notes:
Number of servings: 1 quart"
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