August is tomato season. Your garden will be overflowing with bright red tomatoes and grocers will be selling Roma tomatoes by the bushel for the Italians to make their sauce for the long winter months.
This simple recipe using pantry ingredients comes from the southern parts of Italy where they never mix onions and garlic.
A number of years ago Lord D gifted us with a cooking class where we learned how to prepare this dish at Natalina’s Kitchen. She went on to publish her own cookbook. We have gone on to be great friends.
Quick Italian Tomato Sauce
- 1/4 cup extra virgin olive oil
- 28 ounce whole peeled tomatoes canned, roughly crushed with potato masher
- 1 medium onion chopped
- 2 large shallots, chopped
- 1 pinch Salt to taste
- 1 bunch fresh basit shredded by hand
- Heat a medium-sized pot with the oil on medium heat. When the oil is not, but not smoking, add the onions/shallots.
- Sweat until fragrant and translucent, stirring occasionally Add crushed tomatoes and stir and bring to a boil. Once it comes to a boil, reduce the temperature to a simmer. Place the lid on the pot leaving a little gap.
- Reduce the sauce until it has thickened to a sauce consistency, stirring occasionally. Add salt to taste and the basil torn into shreds.
- You can make this is in large batches and preserve for future use.