Quick Italian Tomato Sauce
This simple recipe skips the fresh tomatoes and uses canned. This comes from the southern parts of Italy where they never mix onions and garlic.
Servings 2 cups
Ingredients
- 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
Instructions
- 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.