A super easy staple recipe that is used in many dishes.
Ingredients:
1 large can of peeled whole plum tomatoes
1 small yellow onion
3 cloves of garlic
1 handful of basil
1 chicken stock cube
Olive Oil
Kosher Salt
Pepper
Step 1:
Start by heating a saucepan over medium heat. Proceed to finely chop the onion and garlic. Once the pan is warm, pour in the olive oil and allow it to heat up. Next, add the diced onion and garlic along with a generous pinch of salt. Cook the onions and garlic gently until they turn translucent. Be cautious not to let the pan become too hot, as you do not want the onions to caramelize. The objective is to slowly cook the onions until they become translucent. Adjust the amount of oil and lower the heat if the pan gets too hot and the onions start to fry. The goal is to sweat the onions, not fry them.
Step 2:
After the onions and garlic have become translucent and fragrant (approximately 10 minutes), introduce the can of tomatoes. Fill the empty can halfway with warm water and add the stock cube. Combine the water, stock cube, and any leftover tomatoes in the can by swirling them together, then pour the mixture into the pan. Allow the tomatoes, onions, and garlic to simmer for about 30 minutes. Lightly crush the whole tomatoes and stir the sauce frequently during cooking. I prefer using a flat-bottomed wooden spoon or plastic spatula to scrape the bottom of the pan and avoid burning while cooking.
Step 3:
Sprinkle basil into the dish in the final minute of cooking and season with salt as desired before serving. Enjoy with your favorite pasta!
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