#Tomatoes whether fresh, canned, sun-dried, pureed or turned into a sauce make an Important contribution to our daily nutrition. This is my basic tomato recipe which is very versatile because it can be embellished in so many ways with infinite applications -from gratins, pasta, crepes to chicken and fish, to name but a few. The sauce can be refregirated for up to 1 week or frozen for up to 2 months. End of the summer is a busy time in my kitchen when I make sauces to be frozen with the perfectly ripe and flavorful seasonal tomatoes.#
In a large covered pan sweat the onion and garlic in the olive oil over medium heat about 10 minutes. Stir occasionally. Take care not to brown onion or garlic.
If there isn’t enough moisture in the pan add 1 tablespoon of boiling water and continue until the onions are translucent. Stir in all of the tomatoes.
Add the sugar, salt and pepper. Simmer uncovered for 15 minutes stirring occasionally. By this time the sauce should be thick.
If not, then continue cooking until it reaches a thick sauce consistency. Taste for seasoning and add more sugar or salt as necessary.
Cool and refrigerate or freeze as needed. Try the variations on the following page.