By Pam Perugi Marraccini
When Dad came home from one of his visits to Italy, he showed me this quick method for making tomato sauce taught to him by his cousin Bruna Palermo. It has been my standard ever since.
You can use fresh peeled tomatoes or jarred/canned tomatoes.
I use canned whole San Marzano Tomatoes or the Jarred version by Jovial.
• ¼ – ½ c Olive oil to cover bottom of pan. (I use a frying pan which speeds up the process due to the larger surface area, cooks in 45 minutes or less.)
• 1 – 28 oz can whole/peeled San Marzano or 2 – 14 Oz Jars of Jovial whole peeled tomatoes
• 1 large onion, chopped finely
• 2-3 garlic cloves, chopped finely
• Salt and freshly milled black pepper to taste
• Any herb that suits your menu of the day: marjoram is my favorite, but oregano, rosemary, or fresh basil (added at the end) will work too.
Sauté onions and garlic in olive oil until transparent, add whole tomatoes and chop them with the edge of a wooden spoon while cooking them ( or pulse them in a food processor to a chunky texture.) Add all seasonings, except basil. Stir and chop regularly. Takes only 45 minutes or so. Add fresh basil at the end.