Basic Italian tomato sauce recipe

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This basic Italian tomato sauce is a great sauce to use on top of pasta or as a base ingredient for a variety of tomato based pasta or other sauces. It is extremely easy to make and refrigerates well, for 2 weeks or more. Make more than you need and refrigerate in air-tight jars until you need it again. The secret in this sauce is the quality of the tomatoes. The better the tomatoes, the better the sauce.
Preparation time: 10 minutes, Cooking time: 180 minutes, Serves: 8 - 10 


2 lb ripe tomatoes, skinned and quartered
1/2 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp sugar
Salt and ground black pepper to taste

A sprig of fresh oregano (or 1 tsp dried oregano)
One bay leaf
1 medium red onion, minced
3 garlic cloves, minced
1 Tbsp tomato paste


In a deep cooking pot over medium heat add the olive oil and tomatoes and bring to a boil. Add the red wine vinegar, sugar, salt and black pepper and simmer over low heat for 1 hour.

Add the oregano, bay leaf, red onion, tomato paste and garlic and cook covered over very low heat for about 3 hours.

Uncover and cook for a few minutes more until the sauce reaches the right consistency.

Let the tomato sauce cool down, put it in air-tight jars and refrigerate.
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