Don’t let the color of the sauce fool you. This sauce carries a punch of flavor! As we ate it tonight with spaghetti, I noticed that if you mix the pasta and sauce together earlier in the day and let it rest in the fridge until you’re ready to reheat (add 1/4 cup water and reheat on low until warmed), it takes on a savory, almost creamy flavor. I was shocked, considering there’s zero dairy in this sauce.
- 4 lbs tomatoes on the vine or San Marzano tomatoes
- 4 tbsp extra virgin olive oil
- 8 cloves garlic minced
- 1/2 cup onion diced
- 1/2 cup fresh basil, about 10-12 leaves chiffonade (sliced in ribbons)
- 2 tsp kosher salt add more to taste if preferred
- 1 tsp freshly cracked black pepper
- Wash tomatoes and cut a criss-cross slice at the end opposite the stem.
- Blanch tomatoes for 1-2 minutes. Transfer tomatoes to an ice bath. Or if you're daring like me, go ahead and begin peeling the skin off.
- in a large saucepan, heat olive oil over medium heat until it glistens or ripples across the pan.
- Add onions and garlic, stir well and let them fry in the oil for three minutes. Make sure to not brown them.
- Add basil, tomatoes, salt, and pepper, and stir well. Taste it to make sure you're happy with the flavor. Cover, and cook for 10 minutes.
- Use a masher or an immersion blender to break up the tomatoes. I like the immersion blender because it makes the sauce smoother.
- At this point you can be finished with the sauce. The longer you cook it, the more the liquid cooks off and the thicker it gets.
- Mix with your favorite pasta, I chose spaghetti. Top with more basil and freshly grated parmesan cheese.
- Buon appetito