Basic Tomato Sauce - Basic "Ragu"

This recipe is a quick and easy way to make tomato sauce for pasta. The addition of meatballs creates a tasty Sunday sauce over pasta. Use this sauce for preparing eggplant or chicken parmigiana. The options are
endless.

                                                  
Basic Tomato Sauce - Basic “Ragu”

Two 28- ounce cans whole peeled plum tomatoes in puree

8 large basil leaves

1 medium sweet onion, diced

3 cloves garlic, diced

2 tablespoons olive oil

1- ounce chunk of pecorino romano cheese (optional)

Salt and pepper

Directions:

In a food processor or blender, puree the tomatoes with their juices, one can at a time until smooth. Do not rinse cans. Place in a large bowl. Fill one of the cans with water, swooshing around excess tomato juices,
and pour into the large bowl with the pureed tomatoes.

Heat a large Dutch oven or saucepot with the olive oil and add the onion and garlic. Cook until translucent, about 4-5 minutes. Stir in the tomatoes, basil, and if using, a chunk of pecorino cheese.

Simmer over medium heat for about 30 minutes — taste and season with salt and black pepper.

Tips:

a.      For the sweet onions, I prefer Vidalia.

b.      My canned tomato choice is San Marzano DOP, designated grown in the San Marzano region of Italy known for tomatoes. Yes, it makes a difference.

c.      If the sauce is too thick, add some more water while cooking.

d.      If adding seafood to this sauce, add some red pepper flakes, and I suggest omitting cheese to the sauce.