La salsa di pomodoro fresco più facile (solo 3 ingredienti!)

Ingredienti

• 7 tablespoons olive oil
• 1/2 medium-sized red onion (minced)
• 4 medium-sized tomatoes ((the ripest the better))
• kosher salt & freshly ground pepper
• OPTIONAL: 1/2 teaspoon sugar

Preparazione

1. 1

   Remove the stems and bottom of the tomatoes. Cut them in half and finely chop them and place in a bowl.

2. 2

   Heat 5 tablespoons of olive oil in a small saucepan or skillet over medium-high heat. Add the onion and cook until softened and golden in color.

3. 3

   Add about 1/3 of the chopped tomatoes in the pan, along with a sprinkle of kosher salt and cook until they drain and get mushy, stirring occassionaly with a wooden spoon.

4. 4

   Add half of the remaining chopped tomatoes in the pan and again cook and stir until they get mushy. Do this with the remaing chopped tomatoes. NOTE: The reason we add the chopped tomatoes into the pan in small bits at a time, is because it's easier and quicker for them to drain and become mushy/paste-like this way.

5. 5

   Once the tomatoes have drained to the point that they look like a thick sauce, pour in 1/2 cup of water and the remaining 2 tablespoons of olive oil and wait until the sauce starts to boil. Then reduce heat to medium and simmer, covered for about 20 minutes.

6. 6

   Taste the sauce to see if it needs any extra salt. If the flavor is a bit sourish (depends on the variety and ripening of the tomatoes) you may add 1/2 teaspoon of sugar to enhance the sweetness of the tomatoes. Add your favorite herb or spices. Cook for 2-5 minutes uncovered and serve with your pasta. Or toss the pasta into the sauce and cook for a minute or two to combine.