Tomato sauce is a basic versatile sauce perfect for a delicious weeknight dinner.

The recipe (adapted from Appetites A cookbook – Anthony Bourdain Pg 269)

1/4 cup extra virgin olive oil.

1 medium onion, peeled and medium chopped ( Rough chop is acceptable its going to get blended)

4 garlic cloves peeled and crushed

1/4 tsp red pepper flakes (for flavor, not heat)

10 ripe Roma or plum tomatoes

28oz can of peeled plum tomatoes ( preferably San Marzano FROM ITALY)

Salt and Pepper to taste

2 TBSP butter, ( vegan butter or extra virgin olive oil can be used to keep it vegan)

6 or so fresh basil leaves

The most skill needed for this recipe is to peel the Roma tomatoes.. It might feel complicated but it really only takes about 2 min after the water gets hot..

1. Fill a pot with water and heat until it comes to a boil. While it’s heating, look at your Roma Tomatoes and make an “X” on the bottom

2. Rinse the pot, dry the pot and get it back on the stove

3. Heat your oil, once hot add your onions, garlic, and red pepper flakes. Don’t let them brown, just want them to start smelling good.

4. Add your chopped tomatoes and canned tomatoes. Add salt and pepper and let simmer until the fresh tomatoes break down. About 25-30 min .

5. Use an immersion blender to blend. If you do not have an immersion blender you CAN use a regular blender. If using a blender, remember to be very careful, blending hot liquids can SPLASH and create pressure and blow the lid off.. ( If I had to use a blender I would carefully ladle it in, put the lid on REMOVE THE CUP IN THE LID) and hold the blender with a towel over the hole.

6. Once blended as smoothly as you want it, add your butter ( or olive oil), your fresh basil leaves and taste. Reseason with salt and pepper if desired. This makes about 5 cups.

Is this your Nonna’s sauce? or Aunt’s famous Sunday dinner gravy that took hours on the stove? ..nope. But it’s a start. Tomatoes are the star so using the best quality is best. For this reason, I do recommend buying the more expensive canned San Marazano canned tomatoes, this is also a sauce that would be awesome for those farmer’s market Roma’s, or your garden bounty .

It is a great solid stand-alone sauce for pasta, tonight though, simple. fresh and comforting. Lastly, you know exactly the quality of the ingredients you put into it.

With the leftovers, you can go crazy! Use it as tomato sauce (instead of those little cans on the grocery shelf)

Add saffron and change it from Italian to a warm exotic sauce that pairs well with chicken served over rice.

Sautee some garlic and anchovies in a pan, until anchovies melt. Add your sauce, greek olives, caper, and some of your favorite white fish, and you have a Fish Puttenescsa, perfect over polenta.

Make your Nonna’s famous sauce or your Aunts gravy but TRY this instead of canned tomatoes.

I like to make a double batch and freeze what I don’t want to use right away.