This easy, amazing, homemade tomato sauce takes about five minutes of work, plus some stirring - and it tastes like summer sunshine!
Prep Time5 minutesmins
Cook Time20 minutesmins
Cooling1 hourhr
Total Time1 hourhr25 minutesmins
Course: ingredient, sauce
Cuisine: American, Italian
Servings: 4cups
Ingredients
8cupstomatoes, any variety, rinsed and with their stems removed. The smaller grape-sized tomatoes can stay whole; cut bigger ones into big chunks. If you have all small tomatoes, cut some of them open, so that the liquid from them can cook all the tomatoes.- the quantities of everything in this recipe are very flexible; more or less is fine
1/4 to 1/2cuponion- cut into chunks or diced
3-4clovesgarlic- peeled, and with the little root end cut off
1/4cupcanola oil- preferably organic
a sprig offresh basil- about 5-10 leaves
a few sprigs offresh oregano- optional!
Instructions
In a big soup pot, cook the onion in the oil for a few minutes, until it is translucent.
Add tomatoes and cook until they look saucy, stirring occasionally. The amount of time varies, but it's maybe 15 minutes to half an hour, unattended except for the occasional stir.
Add garlic and herbs, still whole.
Cover. Turn off heat.
Let it sit, covered, until it is lukewarm.
Blend it in the food processor. If you have a lot of sauce, you may need to do this in batches.
You can use the tomato sauce right away, store it in the refrigerator, or freeze plastic containerfuls, or freeze it in an ice cube tray and then pop out the cubes and store them in a plastic bag in the freezer.