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Yield: about six cups
Ingredients:
4 tablespoons extra virgin olive oil
1 cup thinly sliced yellow onions
2 tablespoons sliced garlic
1/4 cup basil leaves
3 pounds Romanita tomatoes, stem ends removed and quartered
1/3 cup balsamic vinegar
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Method:
Set a 4 quart saucepan over medium-high heat, and add the olive oil. Once the oil is hot, about 30 seconds, add the onions to the pan and saute, stirring often until lightly caramelized, 4 to 5 minutes. Add the basil leaves and garlic to the pan and cook until fragrant, about 30 seconds. Place the tomatoes and balsamic vinegar in the saucepan and season with the salt and pepper. Bring the saucepan to a boil and place a lid on the pan. Reduce the heat to low and cook until the tomatoes are tender, about 30 minutes. Remove the pan from the heat and, using an immersion blender, puree the sauce until smooth. If you like, you can pass the sauce through a fine mesh sieve to make a smooth tomato sauce. Cool sauce completely before refrigerating if not using right away.
Store the sauce in a clean plastic container under refrigeration for up to 4 or 5 days, or freeze for up to 4 months.
This recipe was featured on the Best of the Basics Episode of Emeril Green.
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