Fresh Tomato Sauce with Basil
Every cook should have at least one good fresh tomato sauce in her/his culinary repertoire. Serve this simple, yet richly flavorful sauce over your favorite pasta and top with a light sprinkling of Parmigiano Reggiano, if desired. For the best taste, use only vine-ripened tomatoes, otherwise, substitute with canned tomatoes.
2 tablespoons finely chopped onion
1 to 3 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
2 large vine-ripened tomatoes, seeded and coarsely chopped*
2 tablespoons chopped fresh basil
Kosher or sea salt and freshly ground pepper to taste
- Sauté onion in oil in a large saucepan over medium-high heat until softened, stirring often; add garlic and cook for several more seconds. Add the tomato, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
- Stir in basil and season to taste with salt and pepper. Serve over hot, freshly cooked pasta of your choice.
Makes about 1 1/2 cups.
*If peeled tomatoes are preferred, place fresh tomatoes in a pot of boiling water for 1 minute, then quickly place them in a large bowl of ice water. The skins will peel off easily.