Pomodoro Sauce

Sugo di Pomodoro is the classic Italian sauce for pasta.  There are quick recipes using canned tomatoes and dried herbs, but fresh tomatoes and fresh herbs are really the best.  

Ingredients:

- 1.5 kg fresh tomatoes - or 1 can of quality tomatoes, such as San Marzano

- 4 tablespoons olive oil

- 4 cloves garlic, minced

- 1 onion, finely chopped

- 1/4 cup chopped fresh basil

- 1/2 teaspoon red pepper flakes (optional)

- Salt and pepper to taste

- Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the tomatoes by blanching them in boiling water for about 30 seconds, then transfer them to an ice bath. Peel off the skins, then dice the tomatoes and set aside.

2. Heat the olive oil in a large saucepan or pot over medium heat. Add the minced garlic and finely chopped onion, and cook until softened and fragrant, about 5 minutes.

3. Add the diced tomatoes to the pot, along with the basil, and red pepper flakes (if using). Stir well and bring the mixture to a simmer.

4. Reduce the heat to low and let the sauce simmer gently for about 45 minutes to 1 hour, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken.

5. Season the sauce with salt and pepper to taste. If you like a smoother consistency, you can use an immersion blender or regular blender to puree the sauce until desired texture.