There’s nothing like knowing you have stashed away in your freezer good tomato sauce made from sweet San Marzano canned tomatoes. It comes in handy in so many ways. I usually make 3 cups of thick sauce, to freeze in 1-cup containers. You can easily double or triple that amount if you’re feeling ambitious and have enough freezer space.
Ingredients
Preparation
Heat the oil in a heavy medium pot, and sauté the onion until it begins to soften. Add the garlic, and sauté another minute or two; don’t let it brown. Pour in the tomatoes, squishing them with your hands. Pour a cup of water into the can, and swirl it around to get up the remaining tomatoes,and then pour that into the sauce. Stir, bring to a boil, drop in the basil, and sprinkle salt over it. Cook at a lively simmer, stirring occasionally and scraping up the tomatoes from the bottom of the pan, adding a little more water if the sauce is getting too thick. I like my sauce thick for storage. I can always add broth and/or water or pasta water to thin it later.
