Who can Complain about Homemade Tomato Sauce?

I use this tomato sauce when sauce recipes call for canned tomato sauce. It is definitely worth the time to make it fresh and it is noticeable when you do. It can also be made a day in advance and kept in the fridge.

KooBoo Basic Tomato Sauce

4 tbsp. Olive Oil
1 Large Onion (Diced)
Roughly 40 Cherry Tomatoes (Can be substituted for 2 12oz. cans of crushed tomatoes)
2 1/2 c. Water
6 oz. Tomato Paste
4 Basil Leaves
4 Garlic Cloves (Crushed)
1 1/2 tsp. Salt
1 1/2 tsp. Pepper

If using fresh tomatoes, slice in half and place in a roasting pan covered with olive oil. Set oven to 350 and cook for 25-30 minutes. Tomatoes will be juicy and their skin will have begun to wrinkle from the heat.
Using a large saucepan on medium heat begin by sauteing the onion in the oil. When onions begin to brown, add tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let mixture sit until sauce is boiling. You will know when the sauce is ready because the oil will rise to the top.

Once the sauce is finished you can either leave it is this state or puree it. I usually puree the sauce if I am choosing to use this sauce instead of canned sauce in another recipe. The family also loves to dip bread into the remaining sauce as an appetizer.

- Mac, The Saucy One