Prep 10 mins
Cook 30 mins
You'll be so glad you have this around February! A very fresh-tasting tomato sauce. Simple, only 5 ingredients, if you count the salt! Pretty quick to make, with minimal fuss. I have used any and all types of tomatoes and it is almost as good made with canned tomatoes in winter. I believe this is from a Sarah Leah Chase cookbook. Excellent for freezing. I've been making it for years. Every once in a while I toy with the idea of adding several cloves of garlic but kinda hate to mess with success. Just recently I used it in a recipe for Chicken Parmesan. All I can say is WOW! Sometimes quick and easy is best.
- 1⁄3 cup olive oil
- 3 large yellow onions, chopped medium fine
- 1 teaspoon salt (or to taste)
- 2 1⁄2 tablespoons tomato paste
- 6 -8 plum tomatoes, peeled and chopped or 6 -8 a 35 oz. can tomatoes
- Heat oil in large pot over high heat until sizzling hot.
- Add the onions and saute, stirring frequently, for 5 minutes.
- Reduce the heat to medium and cook the onions, stirring frequently just until beginning to turn golden brown, about 25 minutes.
- Stir in salt and tomato paste. Stir in canned tomatoes and simmer uncovered for 30 minutes.
- Freezes very well.
This really is a good way to use up fresh tomatoes! We used four cloves of garlic, and also added about half a teaspoon of oregano. Still, we wished it had had more flavor. It is a great recipe that could be tweaked in all sorts of ways. But the best part is being able to make good use of fresh tomatoes. Thank you for this blueprint!
YOU ROCK Jezski....I'd swear you were Italian if you name didn't sound...well.. Polish!!! Made it just like you said but I want the garlic too. Now I can use up all those tomatoes that just won't quit...stop the madness...remind me to plant less next year..somebody!!!