A rich homemade tomato sauce made with fresh tomatoes, garlic, and basil. Useful at every table from pasta to meatballs, pizza to vegetable dishes, this vegan sauce is a practical, healthy alternative to store-bought sauces.
Sauté the onion in olive oil until softened, add the garlic, and once fragrant add the tomato paste and sauté briefly.
Add the grated tomato, granulated sugar, salt and black pepper and stir.
Cook the sauce with the lid ajar over low heat until the liquid reduces, it thickens and releases its oil.
Add fresh basil just before removing from heat and stir. The sauce is ready to use with pasta, meatballs or vegetable dishes.
Important: Cook the sauce over low heat, without rushing; a long, slow simmer softens the tomato's acidity and gives the flavor a sweeter depth. A teaspoon of sugar balances the acidity. Extra tomato sauce can be kept in a sealed container in the refrigerator for 4 days, or portioned and frozen.
Add the basil at the end of cooking, just before taking it off the heat; basil added too early darkens and loses its fresh aroma.
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