A foundational sauce made from Roma tomatoes simmered gently with white onion, garlic, and olive oil, finished with basil. Smooth, even, and tomato-forward, with a rounded acidity. Great for pasta, stews, or as a quick base.
Chop the Roma tomatoes into medium pieces. Finely chop the white onion and garlic; there is no need to peel the tomatoes if you will blend the sauce later.
Heat the olive oil in a medium pot. Add the white onion and cook for 5 minutes, until translucent and sweet-smelling.
Add the garlic and cook for 30 seconds, just until fragrant. Do not let it brown hard, because it turns bitter quickly and shows in a simple sauce.
Add the tomatoes
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, add the basil, and blend carefully until the sauce is smooth. Taste it: it should taste like cooked tomato, with rounded acidity and fresh aroma.
