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2 tablespoons olive oil

1 small Spanish onion, chopped

2 cloves garlic, minced

2 pounds  fresh tomatoes, seeded and chopped or 1 lb. 28 oz. can tomatoes

Sea salt and freshly ground pepper, to taste



Heat the oil in a large, heavy saucepan.  Cook the onion pieces over medium heat until the wilt and become translucent.  Stir in the garlic for 30 seconds.  Add fresh  tomato pieces or squeeze in the canned ones with their juices.  Bring mixture to a simmer.  Cook until the fresh tomatoes are tender and their juices have reduced.


Pass the sauce through the coarse disc of a food mill.  Season to taste with salt and pepper.


Yield: 1 quart sauce