A beloved staple in Italian cuisine, cherished for its rich flavor and versatility. This classic sauce, made with ripe tomatoes, garlic, and herbs, has a history that dates back centuries, originating from Naples, Italy.
Ingredients
Scale:
2 pounds of ripe, fresh tomatoes (or 2 cans of quality whole peeled tomatoes)
4 cloves of garlic, finely minced
1 medium onion, finely chopped
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper, to taste
1 pinch of red pepper flakes (optional)
2 tablespoons of extra virgin olive oil
Fresh basil leaves, for garnish
Grated Parmesan cheese (optional)
Instructions
Prepare the Tomatoes: Boil water and blanch fresh tomatoes for 30 seconds, then transfer to an ice bath, peel and chop.
Sauté the Aromatics: Heat olive oil in a saucepan, sauté onion until translucent, add garlic, and cook until fragrant.
Add the Tomatoes: Stir in the prepared tomatoes, bring to a simmer.
Season the Sauce: Add oregano, basil, salt, pepper, and red pepper flakes (if using), and stir.
Simmer: Reduce heat to low, let simmer uncovered for 30-45 minutes, stirring occasionally.
Adjust the Flavor: Taste and adjust seasoning as necessary, adding sugar or balsamic vinegar if too acidic.
Finish and Serve: Adjust consistency if desired, serve over pasta, on pizza, or as a dip.
