A delightful and easy-to-make pasta sauce bursting with fresh tomato and basil flavors.
Blanch the tomatoes in boiling water for a minute, then transfer them to an ice bath to cool.
Blanching makes peeling the tomatoes much easier and preserves their fresh flavor.
Peel the tomatoes and blend them briefly to create a chunky puree.
Blend the tomatoes to your preferred consistency for a smoother or chunkier sauce.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich, fruity flavor to the sauce.
Sauté the chopped onion and minced garlic until they are soft and fragrant.
Stir constantly to avoid burning the garlic, which can make the sauce bitter.
Add the tomato puree to the saucepan along with the basil, oregano, sugar, salt, and pepper.
Tear the basil leaves by hand to release their natural oils and enhance the flavor.
Bring the sauce to a boil, then reduce the heat and let it simmer for about 2 hours, stirring occasionally.
Simmering the sauce slowly allows the flavors to meld beautifully.
Taste the sauce and adjust the seasoning if needed. Serve warm over your favorite pasta.
Serve with freshly grated Parmesan cheese for an extra touch of flavor.
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