Fresh Tomato Sauce

Name: Fresh Tomato Sauce
Ingredients: 8 large tomatoes; 3 tablespoon olive oil; 1 medium onion; 1 large clove garlic; 1/4 cup chopped fresh basil; Salt and freshly ground black pepper to taste

Ronnie Fein • Aug 26, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Fresh Tomato Sauce

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Servings

Ingredients

8 large tomatoes
3 tablespoon olive oil
1 medium onion
1 large clove garlic
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste

Instructions

Cut the tomatoes in half crosswise and squeeze out the seeds.
Chop the tomatoes into small pieces and set aside.
Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 4 minutes.
Add the garlic and cook for another minute.
Add the tomatoes, basil and salt and pepper to taste.
Cook, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency.
Makes enough sauce for one pound of pasta.
Note: some people peel the tomatoes first (immerse them for 20 seconds in boiling water, rinse and peel with a sharp paring knife starting from the stem end). I don’t bother for chunky tomato sauce.

Category: Recipes

Diets: PareveVegan

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.