Kitchen Witch’s Don Corleone Sauce
I’ve cut this down considerably to post here.
To be used as you wish - with pasta, on pizza, for pot roast, in lasagna, etc. Mostly made with unpeeled fresh tomatoes, but canned ones can be used. Once it is cooked, you can pass it through the food mill or for a more rustic, juicy sauce with bits of tomato in it, try pureeing in your blender or food processor. The only time I peel fresh tomatoes is if they are bitter tasting or the skins are really tough.
In a Dutch oven or large sauce pot, drizzle in a bit of olive oil - about 5 tablespoons; heat. Drop in 5 - 6 garlic cloves, finely minced or coarsely chopped (your choice), a handful (about 12) fresh basil leaves, cut with kitchen shears, a good handful of chopped or minced onion (your choice), kosher or sea salt, and fresh ground black pepper to taste; cook for no longer than one minute.
Add 3 1/2 lbs. mixed ripe tomatoes (a good variety is nice), preferably peeled and cored (leave the seeds in), or if you prefer just use 2 28-ounce cans of tomatoes, drained. Break up tomatoes. Bring to a good boil (uncovered), cook, stirring often so as not to scorch or stick - sauce should thicken and be reduced by half.
Remove from heat, cover tightly and let stand for 15 minutes. Usually most Italians will pass the sauce through a food mill to remove the seeds and skins. I prefer to use the food processor.
Transfer to large bowl and cool in refrigerator. Will store for 2 days in fridge or after cooling completely, transfer to freezer containers or freezer bags, seal, label, date and freeze up to 3 months.