- 2
Ingredients
- 3 Tbsp. olive oil
- 2 med. onions (you have note: less than 1), cut in half and sliced into thin half-moons
- 2 springs fresh flat-leaf parsley
- 1 Turkish Bay Leaf
- 2 cloves garlic, minced
- 2 lbs. very ripe tomatoes, seed and chopped, or one 28-oz. can whole peeled tomatoes, preferably San Marzano, chopped, juices reserved
- 2-3 Tbsp. double-concentrate tomato paste, to taste
- 1 small fresh med-hot red chile pepper, such as serrano, stemmed, seeded and chopped (opt.)
- Kosher salt and fresh ground black pepper
Preparation
Step 1
1. Heat the oil in a large skillet over medium heat until it shimmers. Add the onions, parsley and bay leaf and cook until nicely golden brown, about 15 minutes. Add the garlic and cook for one minute more.
2. Turn the heat to medium-low, stir in the tomatoes and their juices, the tomato paste and chile pepper, if using, and bring to a simmer. Cook, lid ajar, stirring occasionally, until the tomatoes break down, about 30 minutes. (Note: Check to not over cook.)
3. Toss out the parsley and bay leaf, and season the sauce to taste with salt and pepper. If you wish, you can scrape the sauce into a food processor and buzz until smooth. Store the sauce in the fridge in a glass jar with a tight lid for up to 1 week; it can also be frozen for up to 2 months.