From fresh tomatoes it is preferable to leave the skins on and to put it through the food processor first. But since I used frozen tomatoes and the skins have toughened up, I had to remove them. Simply run hot tap water over each frozen tomato and the skin will pull off like magic. If you still want to put it through the food processor you will have to wait for the tomatoes to thaw a bit first. I just went ahead with making the sauce.
Quick Tomato Sauce 2 cups tomatoes
extra virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
salt to taste
dried oregano to taste
sugar to taste
• Cover the inside bottom of a large sauté pan with olive oil.
• Add the chopped onions and sauté on medium heat until translucent.
• Add the tomatoes and the garlic.
• If you are using frozen tomatoes add a bit of water, maybe 1/4 cup so the tomatoes won’t burn before breaking down.
• Omit this step if you use fresh crushed tomatoes.
• Add the salt, the minced garlic and the dried oregano.
• Cover with a lid and slow simmer for 10-15 minutes.
• Remove lid and continue to simmer.
• Once your liquid has reduced to the perfect consistency adjust the salt and add sugar to taste.
• Sauce keeps for 4 days in the fridge or for 3 months in the freezer.
• I use the sauce for pizza, pasta suta or it could be served with small meatballs.
