- 1 medium-sized onion, finely chopped
- 1 T. olive oil
- 2 lb. tomatoes, skinned and roughly chopped
- 1 tsp. garlic powder
- Salt and freshly ground black pepper
In a large saucepan, fry the onion in the oil for 10 minutes, until soft but not browned. Add the tomatoes and cook for 10 minutes, until they are soft but still bright in color and fresh in flavor. Season the sauce with salt, garlic, and pepper freeze until required.
Usually I serve this sauce just as it is, which is fine for pasta and simple dishes, although it can be pureed in a food processor and then strained quickly though a sieve if you want a smooth sauce. Ideally it would be useful to keep both types, the chunky and the smooth, in the freeze.
- Yields: 6 servings
- Preparation Time: 30 minutes
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