All-Purpose Tomato Sauce Draft

Name: All-Purpose Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 cups sauce
Ingredients: 4½ lb plum (Roma) tomatoes (or 4 cans (14 oz each) canned tomatoes); 1¼ cups good extra-virgin olive oil (or 10 tbsp butter); 2 medium onions, peeled and halved; 2 tsp salt; ¼ tsp freshly ground black pepper

My basic tomato sauce, fresh or canned tomatoes cooked slowly with olive oil and onion until thick, and it goes with almost anything.

Prep20 min
Cook40 min
Total1 hr
Makes3 cups sauce
KashrutParve

What you need

Amount:3

4½ lb plum (Roma) tomatoes, or 4 cans (14 oz each) canned tomatoes
1¼ cups good extra-virgin olive oil, or 10 tbsp butter
2 medium onions, peeled and halved
2 tsp salt
¼ tsp freshly ground black pepper

How I make it

If using fresh plum tomatoes, bring a pot of water to a boil and score an X on top of each tomato.
Cook the tomatoes for about 1 minute, lift them out with a slotted spoon and slip off the skins. Remove the seeds.
If using canned tomatoes, halve them and scoop out the seeds with a teaspoon.
Finely chop the tomatoes and put them in a pot. Add the oil (or butter), onion, salt and pepper.
Cook over low heat at a gentle simmer for 20-40 minutes, until the sauce is thick.
Remove the onion and discard it. Let the sauce cool.
For a finer sauce, blend briefly in the pot with an immersion blender for a smoother texture.

What I've learned

The onion is only there for flavor. Once the sauce is ready, it has done its job and I throw it out.

Source: ChefEf (chefef.com)