Quick Fresh Tomato Sauce

By Jan_C

This recipe is for the spinach and ricotta gnocchi, but can be used as a quick sauce for anything.

Ingredients

• 12 to 15 super-ripe plum tomatoes
• Extra-virgin olive oil
• 1 small onion, finely diced
• Kosher salt
• Pinch crushed red pepper flakes
• 2 cloves garlic, smashed and finely chopped
• 6 to 7 basil leaves, cut into a chiffonade

Details

Preparation time 10mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.

Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.

Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.

Toss in the basil just before serving.