This sauce is so simple and so fresh tasting, even when you use canned tomatoes as I do this time of year. Use the best canned tomatoes available, preferably San Marzano. I don’t worry about making the sauce too smooth.
Adapted from Cucina Povera, by Pamela Sheldon Alberts
Makes 6 cups
3 tablepsoons extra-virgin olive oil
1 small onion, coarsely chopped
2 pounds fresh ripe tomatoes, peeled, seeded and chopped or, 1 28 ounce can of whole San Marzano tomatoes, chopped
2 cloves garlic, chopped
1/4 cup fresh flat-leaf (Italian) parsley, minced
1 tablespoon fresh basil, minced
Seat salt and freshly ground black pepper to taste
Heat a large sauté pan over medium high heat. Add the olive oil and onions. Sauté until the onions are soft (2-3 minutes). Add garlic and stir. Add tomatoes, parsley and basil. Stir and decrease heat. Simmer for about 20 minutes. Puree in a food processor or, with an immersion blender.
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