This recipe is featured in Polenta Perfect
From The International Cookbook For Kids by Matthew Locricchio (Two Lions 2012)
- Servings Serves 4
- 1 kg (2 pounds) ripe tomatoes or 1 can (794 grams/28 ounces) chopped Italian tomatoes
- 1 medium-size red or yellow onion
- 2 cloves garlic
- 118 ml (½ cup) fresh basil leaves (optional) or 5 ml (1 teaspoon) dried
- 59 ml (¼ cup) extra-virgin olive oil
- 10 ml (2 teaspoons) dried oregano
- 5 ml (1 teaspoon) sugar
- 10 ml (2 teaspoons) salt
- Freshly ground black pepper
On your mark, get set…
Wash the tomatoes and set them on a cutting board. Cut out the stem circle at the top of each tomato and discard. Roughly chop the tomatoes, place them in a bowl and set aside. If using canned tomatoes add the tomatoes and liquid to a bowl and set aside.
Peel the onion and chop into small chunks.
Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and press firmly to break open the skin. Peel and finely chop the garlic, combine with the onions and set aside.
Wash the basil, shake off any excess water and wrap in a paper towel to dry. Tear the basil leaves into small pieces, and set aside.
Place a 3½ liter (4-quart) saucepan over low heat and add the olive oil. Heat the oil for 30 seconds, until hot but not smoking. Add the onion and garlic and sauté for 4 to 5 minutes. Stir occasionally to prevent sticking. Raise the heat to medium and add the tomatoes, basil, oregano, sugar, salt and pepper.
Bring the tomato mixture to a gentle boil.
Reduce the heat to simmer and cook for 30 to 40 minutes or until the sauce is thickened and the tomatoes are tender.vStir occasionally to prevent sticking. Skim off any foam or oil that rises to the surface and discard.
Serve with polenta, pasta, or as a pizza sauce.