September is bursting with vine ripened tomatoes. With it still being warm, the idea of cooking marinara sauce for hours is just not appealing. This chunky rustic tomato sauce is a perfect way to use up those tomatoes. Double the recipe and freeze some for later.
To see my post about how to choose, store and cook with tomatoes, click here. To see the story on lohud.com, click here.
This quick sauce is perfect with pasta or even with a nice piece of crusty bread.
- Extra virgin olive oil
- 1 cup red onion, ¼” dice
- 2 garlic cloves, minced
- Red pepper flakes, optional
- Kosher salt
- Ground black pepper
- 4 cups plum tomatoes, cored, seeded and chopped, about 2 lbs.
- Fresh basil
- Fresh parsley
- Drizzle 2 tablespoons of olive oil in a medium sauté pan and over high heat sauté the onion and garlic with ¼ teaspoon each of salt and pepper and a pinch of red pepper flakes, if using. Cook until the onion is golden and caramelized, about 5 minutes.
- Add the tomatoes and another ½ teaspoon each of salt and pepper. Lower the heat, cover and cook until the tomatoes break down, about 10 minutes. Stirring occasionally so they don’t stick.
- Remove from heat and cool slightly, checking for seasoning.
- Stir in ¼ cup of chopped fresh parsley and basil.
Cooks note: This sauce will be a little loose, and perfect to use with spaghetti. Cook ½ lb. of your favorite pasta according to the package instructions, but remove from the water 4 minutes before al dente, and finish cooking in the sauce. The pasta will absorb some of the liquid and flavor it. Top with grated Parmesan cheese.