Recipe by Jezski
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.
Top Review by Tisherself
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!
- 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
Directions See How It's Made
- 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.