Ingredients:

  • 4 pounds ripe, fleshy tomatoes (Roma, San Marzano)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • Optional: 1 tablespoon tomato purée/passata
  • Optional: 1/2 teaspoon sugar

Instructions:

  1. Wash, core, and coarsely chop the tomatoes.
  2. Process tomatoes through a food mill OR blend/process and strain to remove seeds and skins. Discard solids.
  3. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened (5-7 minutes). Add garlic and sauté until fragrant (1 minute).
  4. Add tomato purée, oregano, basil, salt, pepper, and optional tomato purée/passata to the pot. Stir well.
  5. Simmer on low heat, uncovered, stirring frequently, until thickened (3-6 hours). A spoon should leave a clear line in the paste.
  6. Taste and adjust seasonings as needed.
  7. Cool completely. Store in an airtight container in the refrigerator or freezer.