TOMATO SAUCE

Tomato Sauce image

Provided by Elizabeth Falkner

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

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2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 Fresno chile, minced, or 1/2 teaspoon red pepper flakes
1 (28-ounce) can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers
2 tablespoons tomato paste
Salt and freshly ground black pepper

Steps:

Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed.