This homemade tomato sauce is packed with flavor. A red onion was used because it tends to be a bit milder and sweeter than white or yellow onions. A hint of heat using crushed red pepper flakes can also be found in the sauce.This tomato sauce is so versatile. It can be used on pizza, in a lasagna, or as an condiment to be spooned over vegetable side dishes, rice, or a fish main course. —Quin Holifield
6 to 8
vine ripened tomatoes
extra virgin olive oil
medium red onion, chopped
garlic cloves, crushed
fresh thyme leaves
fresh basil leaves, torn
crushed red pepper flakes, or to taste
Ground black pepper, to taste
1 1/2 pounds
cooked pasta, for serving
Shave Parmesan cheese, for serving
Fresh chopped parsley, for garnish
In This Recipe
Wash tomatoes. Cut an “x” on the bottom and blanch in boiling water for 1 minute. Drain, peel and de-seed the tomatoes. Cut into large coarse pieces.
Heat oil in a large saucepan over medium heat. Add the onion, the garlic, and cook until softened, about 5 minutes.
Add the tomatoes, herbs, sugar and crushed red pepper flakes. Season with salt and pepper. Reduce heat and simmer gently for about 35-40 minutes. Using a wooden spoon, occasionally stir until the sauce has thickened.
Remove the bay leaf. Taste and adjust the seasoning with salt and pepper, as needed.
Toss with pasta and garnish with parsley. Serve with shaved Parmesan cheese.