July 31, 2009
This is so easy and delicious! I always have it on hand to use for pastas, pizza, and stuffed zucchini blossoms. You can make it with fresh tomatoes or canned. I am growing San Marzano’s in the garden and will incorporate them when they are ready, but any variety of seasonal tomatoes will do, or canned tomatoes work just fine in the off-season.
1 24 oz can San Marzano tomatoes
1 tablespoon olive oil
2 cloves of garlic
1 half small onion chopped
Salt to taste
Sautee onion in olive oil in a heavy bottomed saucepan (medium/high heat) and cook for 5 minutes, add garlic and cook for 2 minutes. Add tomatoes (removing basil leaf from the can) and bring to boil. Once it boils, simmer on stove for up to 1 hour stirring occasionally. For a smooth sauce, emulsify with a hand blender. Salt and pepper to taste. Garnish with julienne of basil if in season.