Fresh Pomodoro Sauce (Tomato Sauce)
Got tomatoes? Then this is the recipe for you! Make extra and freeze for those hectic mid-week dinners.
¼ cup olive oil
1 large onion, chopped well
5 garlic cloves, mined
5 cups of coarsely chopped tomatoes
2 teaspoons sugar
2 tablespoons tomato paste (check label for allergens)
Salt and pepper, to taste
In a large skillet, heat the olive oil over medium heat and sauté the onion for 3-4 minutes until softened. Next add the garlic and cook for another several minutes until soft and golden.
Add the tomatoes and the tomato paste. Bring to a boil, add salt and pepper to taste and reduce the heat to medium-low. Simmer uncovered for about 10 minutes to blend the flavors.
Let slightly cool, and in batches, pulse the mixture in a food processor (or use an immersion blender) to achieve a smoother consistency.
Use immediately or keep refrigerated for up to one week or frozen for up to 3 months.
Makes 6 servings.