S
Sunshine
Guest
I use about 20 roma tomatoes for a pound of pasta. Throw them into boiling water for about a minute to loosen the skins. Place them into a colander to cool. Meanwhile, chop a half of a medium sized onion (or one small onion if that's all you have) and saute in the best extra virgin olive oil ~ I like California brand. It's not too bitter and has a bright olive flavor to it. To me, the wrong olive oil can ruin the dish! Just as the onion becomes translucent, lower the heat and add two cloves of minced garlic. Make sure the heat is very low and only let it warm up for a minute or two before adding the tomatoes to ensure the garlic does not burn.
Peel tomatoes and add to the pan. (I do not remove the seeds but you can do this if you prefer.) After adding tomoatoes, I add sugar (I don't measure but rather use my hand. It's probably around 2 Tbls. I like my sauce sweet!) salt and black pepper at this time. Now let this simmer for about 20 minutes tops. Near the end, chop fresh basil into thin shreds and add to the pan. I usually do this just as I'm about to turn off the heat. If the sauce is too thin, cook it longer. Sometimes I only cook it for 10 minutes. Just depends on the consistency of the tomatoes and the flavor.
If you are not using Roma tomatoes, the sauce will be a lot juicier and will require longer cooking time to get the right consistency. Sometimes I like a thicker sauce that will stick, but with fresh tomatoes, I like a juicy thin sauce. It really couldn't be easier!
I made a killer Gazpacho that you might like. My neighbor said it was the best she's ever tasted
