3 lbs. tomatoes, any kind
1 Tbsp. extra virgin olive oil
5 cloves garlic, crushed with a garlic press
1 white or yellow onion, thinly sliced
1 thai red chile, minced or 1/4-1/2 tsp. crushed red chili flakes
1/2 tsp. sea salt
1 Tbsp. tomato paste
1 Tbsp. shoyu, tamari or soy sauce
1 tsp. more of sea salt
1/4 tsp. white pepper (or black)
1 bunch Thai basil (about 4 large sprigs or 1/3 c.), roughly chopped or torn
|This time I had marglobe and green zebra tomatoes.|
2) In a large pot preheat the oil and add the garlic and Thai chile and let them saute for about 1 minute. Add the onion and 1/2 tsp. sea salt and saute until the onion is softened, about 4 more minutes.
3) Add the tomato paste and shoyu and stir around to dissolve the tomato paste.
4) Add all of the remaining ingredients, bring to a boil and reduce to a low boil (a little more than a simmer) and let it bubble for 40 minutes or up to 1 hour, depending on how thick you want your sauce to be. Stir the sauce occasionally to prevent burning.
Use the sauce over angel hair pasta, spaghetti, linguini or udon noodles. This makes enough sauce for 1 lb. of pasta, about 2 1/2 to 3 cups.