Okay, maybe this isn’t the easiest sauce–I generally don’t use extreme words such as easiest, best, worst, etc–but it is really easy. And it’s really delicious. Basically, after cooking onion and garlic until it is nice and caramelized, you add seasonings and grape tomatoes (diced tomatoes work fine–maybe even better–but I had these on hand so there was no dicing, that’s what made it so easy. The sauce itself can be seasoned however you want…add cumin for a more Middle eastern flare, or curry for Indian, but I kept it simple with basil and hot pepper to toss with pasta. This can also be used as a base for braising meat, poultry, fish, or vegetables. Anyhow, the simple recipe is below.

Tomato Sauce (made with grape tomatoes)

Makes about 2 cups

3 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 teaspoon sugar (optional)

1 teaspoon basil leaves

½ teaspoon kosher salt

¼ teaspoon crushed hot pepper

2 pints grape tomatoes

1 cup water

Heat the olive oil in a heavy pot, then add the onion. Cook the onion, while stirring, for 5 or 10 minutes, or until it is golden brown. Add the garlic and cook another couple minutes. Stir in the sugar, basil, salt, and hot pepper; cook for a few seconds then add the tomatoes. Cook the tomatoes for a few minutes, until they begin to pop. Add the water and stir and cook the tomatoes until they break down. While the tomatoes are cooking mash them with the back of a spoon. Cook the sauce until it reduces and thickens.

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