> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/all-purpose-tomato-sauce/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# All-Purpose Tomato Sauce

This is my basic tomato sauce, made from fresh or canned tomatoes with olive oil and onion, simmered slowly until it thickens. It goes with almost anything.

## What you need

- 4½ lb Roma tomatoes (or 4 canned tomatoes, 14 oz each)
- 1¼ cups Extra-virgin olive oil (or 5 oz butter)
- 2 Medium onions, peeled and halved
- 2 tsp Salt
- ¼ tsp Coarsely ground black pepper

## How I make it

1. If using Roma tomatoes, bring water to a boil in a pot and cut an X in the top of each tomato.
2. Boil the tomatoes for about 1 minute, lift them out with a slotted spoon, and peel them; the skins come off easily. Scoop out the seeds.
3. If using canned tomatoes, cut them in half and scoop out the seeds with a teaspoon.
4. Chop the tomatoes finely and put them in a pot. Add the oil (or butter), onion, salt, and pepper.
5. Cook over low heat at a gentle simmer for 20 to 40 minutes, until the sauce is thick.
6. Remove the onion and discard it. Let the sauce cool.
7. For a more delicate sauce, blend a little of it right in the pot with an immersion blender for a smoother texture.

## What I've learned

- The onion only flavors the sauce. Once the sauce is ready, it has done its job, and I throw it away.

Source: https://chefef.com/en-us/recipes/all-purpose-tomato-sauce/