- 2 lbs (about 6–7) ripe tomatoes (Roma or plum tomatoes work best)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional for sweetness)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp sugar (optional, balances acidity)
- 1 tsp dried oregano or Italian seasoning
- A handful of fresh basil leaves, chopped (or 1 tsp dried basil)
1️⃣ Prepare the Tomatoes:Boil water in a large pot.Score a small “X” on the bottom of each tomato.Blanch tomatoes in boiling water for 30 seconds, then transfer to ice water.Peel off the skins easily once cooled.Chop or crush the peeled tomatoes (remove seeds if preferred). 2️⃣ Sauté the Aromatics:In a large skillet or saucepan, heat olive oil over medium heat.Add onion (if using) and sauté for 3–4 minutes until soft.Stir in garlic and cook for 30 seconds until fragrant (don’t let it brown). 3️⃣ Add Tomatoes & Seasonings:Add the chopped tomatoes to the pan.Stir in salt, pepper, oregano, and sugar (if using).Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally until thickened. 4️⃣ Finish the Sauce:Stir in fresh basil and taste for seasoning.For a smoother texture, blend the sauce using an immersion blender or regular blender.Drizzle with a little extra olive oil before serving for added richness.
Serving Suggestions
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Toss with spaghetti or penne
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Use as a base for pizza or lasagna
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Serve over grilled chicken, meatballs, or roasted veggies
Tips
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Use ripe, in-season tomatoes for the best flavor.
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Add a pinch of red pepper flakes for a little heat.
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Want extra richness? Stir in 1 tbsp butter at the end.
Storage
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Store in an airtight jar in the refrigerator for up to 5 days.
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Freeze for up to 3 months — perfect for quick weeknight meals!
