Basic Tomato Sauce

By rdhch

Ingredients

• 1 yellow onion, finely chopped
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1 can (28 oz) whole tomatoes in juice
• Kosher salt
• Freshly ground pepper
• 1/4 cup coarsely chopped fresh basil

Preparation

Step 1

1. Combine onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute.
2. Pour the tomatoes and their juices into a bowl and crush between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper.
3. Remove from heat. Sprinkle the basil over the sauce and cover with the lid. Let stand 5 minutes. Stir in the basil.

The sauce can be cooled, covered and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the frig before using.