I make this when great fresh tomatoes aren’t in season and I need a basic tomato sauce for pizza or pasta. The trick these days, of course, is finding preserved tomatoes in a BPA-free container. While many manufacturers are working to phase out use of BPA in canned goods (Muir Glen is using its first BPA-free cans for this fall’s tomato pack), right now the only way to know your tomatoes are BPA free is to buy them in an aseptic or glass container. Adding a dash or two of Worcestershire deepens the flavor of this tomato sauce recipe.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (26- to 28-ounce) container chopped or whole plum tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red chili flakes
- 2 dashes Worcestershire sauce
- Sea salt, to taste
- Freshly ground black pepper to taste
Heat a medium saucepan over medium-high heat. Add oil. Add onion, and saute 3 minutes or until tender. Add garlic; saute 30 seconds or until fragrant. Add tomatoes (if you’re using whole tomatoes, just break them up with your hands before adding them to the pot) and remaining ingredients. Reduce heat, and simmer 20 minutes or until desired thickness. If you like a chunky sauce, leave it as is. If you like it smoother, puree it in a blender or food processor or use an immersion blender to puree it right in the pot.