simple tomato sauce

makes 3 cups

2 tablespoons olive oil
1 yellow or Vidalia onion, diced
2 anchovy fillets
6-8 garlic cloves, roughly chopped
5-6 large tomatoes, peeled, cored, and roughly chopped
Kosher salt and black pepper
Basil leaves, optional

STEP 1
Using a large skillet, heat the olive oil over medium heat and sauté the onion for 5 minutes until soften. Add the anchovies and garlic, and sauté 30 seconds. Add the chopped tomatoes, and a large pinch of salt. Let simmer on low for 45-60 minutes, stirring occasionally.

STEP 2
Taste the sauce for salt and add more if needed. If you want to have a smoother consistency, pour the sauce into a blender and purée. Add the fresh basil leaves if using. The sauce can last in the fridge up to 7 days, or you can freeze or preserve it for later use.

FYI: To peel a fresh tomato, bring a pot of water to a rolling boil. Score the tomatoes by cutting a small “X” across the bottom and put them in the boiling water for 30 seconds. Take the tomatoes out of the water and let cool, then peel the skin off each tomato.