Ingredients
- 3 pounds plum tomatoes, peeled, seeded, and coarsely chopped (about 4 cups)
- 1 teaspoon coarse salt, plus more to taste
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Crushed red-pepper flakes (optional)
- 1 onion, finely chopped
- 1 cup fresh basil leaves, loosely packed
- Freshly ground pepper
- Pinch of sugar
- cup coarsely chopped fresh flat-leaf parsley
Preparation
Step 1
1. Place tomatoes in a colander, and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
2. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion, reduce heat to low, and cook until very soft but not brown, about 10 minutes.
3. Add tomatoes, basil, and salt, pepper, and sugar to taste. Turn heat to medium high, and cook until the sauce has thickened (it should bubble briskly), 5 to 10 minutes. Stir in parsley just before serving, and adjust seasonings to taste.
TIP: PEELING TOMATOES
When a recipe calls for peeled tomatoes, try this simple technique. You'll be amazed at how easily the skins slide off.
Start by setting aside a large bowl of ice water. Bring a pot of water to a boil, lower 3 or 4 tomatoes into it (we used plum tomatoes, the kind called for in the fresh tomato sauce recipe), and return to a boil. Count to ten, and lift out the tomatoes with a slotted spoon, then plunge them into the ice-water bath. Their skins will come off easily with a knife. Repeat with remaining tomatoes.