Basic Tomato-Basil Sauce

One great way to always be able to whip up an impressive meal last minute is to have a stash of basic tomato sauce handy.  This way you can jazz it up to make different dishes but you've already done half the work ahead of time.

I use canned tomatoes in this recipe since they're not quite in season so the canned ones will typically have more flavor than those gross hard, flavorless tomatoes you find out of season.  Also, I don't really measure out anything when I make this so use your discretion when seasoning.

Ingredients:

extra virgin olive oil

1 small onion chopped

1-32 oz. can peeled whole tomatoes

about 8 leaves of basil (tear into small pieces just before adding to sauce)

salt to taste

Instructions:

1) In a medium saucepan, heat up a couple Tablespoons of olive oil over medium heat.  Add the onions and stir to coat with the oil.  Add a pinch of salt.  This not only adds flavor, but will also draw some of the liquid out of the onions.  This is called "sweating".  Moderate the heat to ensure they don't start to brown.

2) Once the onions are translucent, add the tomatoes and torn basil leaves.  I just add the tomatoes whole and crush them in the saucepan.  When the sauce it boiling they will break up very easily.  

3) Taste and add about 1/2 teaspoon salt and a glug of olive oil (about two Tablespoons).  Simmer over medium-low heat for roughly 25 minutes, stirring occasionally.  Be sure to taste the sauce as you go and add any seasoning you think it's lacking.  You want the sauce to have flavor but also remember you typically put parmesan cheese with it so you don't want it to be too salty.  Also, as the sauce condenses, the flavor should build.  

4) When the sauce is done, allow to cool before putting in the fridge if not serving immediately.  You can can it, or just store it in tupperware if you know you're not keeping it for more than a couple of weeks.  

* The other night I used this sauce the create the following dish:

-crisp up some pancetta in a hot dry frying pan then remove onto a paper towel but leave the oil from the pancetta in the pan

-add chopped zucchini and saute with a pinch of salt and red pepper flakes

-add some of the tomato sauce and bring to a boil

-toss in the pancetta and some cooked penne with a splash of pasta water and heat for a minute or two

- put into serving dish and top with parmesan.  Enjoy!