Image © Noel Cunningham
“Why buy it when you can make it? Here is my tomato sauce recipe that gives pasta an extra kick.” – Chef Noel Cunningham, Cuisine by Noel
Course: Side Dish
- 2 lb tomatoes
- Salt to taste
- 2 Tbsp. olive oil
- 3 Tbsp. tomato paste
- 1 Tbsp. sugar
- 2 Tbsp. oregano
- 1 clove garlic halved
- 1 sprig basil
- 1 bay leaf
Cut tomatoes in half horizontally, squeeze out the seeds and discard.
Place tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil, sugar, oregano and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Stirring occasionally, let the sauce reduce by almost half to produce about 2 1/2 cups of medium-thick sauce, 10 to 15 minutes.
Taste and adjust salt, if needed. Use immediately or store in the refrigerator for up to 5 days.
To keep longer, store in the freezer.