Sauce: Tomato
By Lishka DeVoss

YIELD 4 cups

INGREDIENTS

INDIVIDUALLY (ready to use):
6 tbsp olive oil
2 medium onions, diced
2 tbsp tomato paste
4 garlic cloves, thinly sliced
salt

BOWL (or directly into the pot):
one 28-ounce can tomatoes (whole peeled, diced, crushed or puréed)
1/2 cup water (after swirling in can to get all of the tomato out)
1/4 tsp red-pepper flakes
4 to 5 basil stems (optional)

PREPARATION

1. Over medium heat in a Dutch oven (or heavy-bottomed pot), heat 4-tbsp oil until shimmering. Add onions and a pinch of salt; reduce heat to medium-low. Cook, stirring regularly, until onions are lightly golden and tender — 15 to 20 minutes.

2. Add garlic and stir until it’s almost golden — 1 to 2 minutes.

3. Add tomato paste, stir (as needed) until color darkens — about 3 minutes.

4. Add BOWL and season with salt. Stir regularly and allow sauce to come to a boil. Reduce heat to low and simmer (partially covered) until sauce loses its raw tomato flavor — about 45 to 60 minutes.

5. Adjust seasoning with salt; add remaining 2-tbsp oil. Using an immersion blender (or regular blender, in batches), purée until smooth.

NOTE If using whole peeled tomatoes, pour them into bowl and crush them with your hands before adding to the pot.

NOTE Can be frozen up to 3 months.

Updated 2020-05-09

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