Notes: you can add crushed red pepper with the garlic to add some heat. You can also shape these into veggie burgers. If fresh basil isn’t available, you can add a few dashes of dried basil and dried oregano.
HOMEMADE TOMATO SAUCE
¼ cup unrefined, cold-pressed extra-virgin olive oil
1 large onion, finely diced
2 garlic cloves, finely chopped
4 pounds fresh, ripe tomatoes, peeled, seeded and diced or 2 28-ounce containers of crushed tomatoes
1 7-ounce jar of tomato paste (for a richer, thicker sauce)
Sea salt
A few leaves (a small handful) of fresh basil, thinly sliced*
1. In a medium saucepan, heat the olive oil over medium-low heat. Add the onions and sauté gently until softened, about 10 minutes. Add the garlic and cook another minute.
2. Add the tomatoes and tomato paste (if using) with 2 generous pinches of sea salt and bring to a simmer. Cover the sauce and simmer for about 20 minutes. Taste for seasoning.
3. Puree about half the sauce with an immersion blender or pass through a food mill. (You can also blend half the sauce in a blender or food processor.) Put the sauce back into the saucepan.
4. Add the basil and simmer for another 5 minutes. Taste and adjust seasoning.
*If fresh basil isn’t available, you can add a few dashes of dried basil and dried oregano.