Italian Tomato Sauce

Make this sauce with nice, ripe tomatoes in season. This is a basic sauce.
by Deborah Mele

Fresh basil is the only herb used to flavor the sauce, allowing the sweetness of the tomatoes to shine.

5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil


Blanch the tomatoes a few at a time for 10 seconds to loosen their skins.
Peel, core and halve the tomatoes.
Gently squeeze each half over the sink to remove the seeds.
Chop the pulp.
Add the oil to a large skillet or saucepan, and add the onions when it is hot.
Cook until they are translucent over low heat.
Raise the heat and add the tomatoes, salt, pepper and basil.
Cook 15 minutes stirring frequently until the mixture thickens.
Serve over pasta of choice.

Makes 2 Quarts
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.