Tomatoes, originally native to South America, were not introduced to Italy until the sixteenth century. Now, of course, it's almost impossible to think of Italian cuisine without dozens of delicious tomato-based dishes coming to mind.

　　

Ingredients

Makes 6 servings

　　3 Tbsp olive oil

　　2 yellow onions, finely diced

　　8 cloves garlic, minced

　　2 1/2 lb plum (Roma) tomatoes, peeled, seeded, and chopped

　　1 Tbsp chopped fresh basil

　　Salt and freshly ground pepper

　　

Step 1

Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until translucent, about 6 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.

　　

Variation: Canned Tomato Sauce

Step 2

Replace the fresh tomatoes with whole canned tomatoes that have been seeded and coarsely chopped. (Reserve the juices to add to the pot as well.) Be sure to taste the tomatoes before starting the sauce. If the tomatoes need extra body or flavor, sauté 1/4-1/3 cup tomato paste with the onions after the onions are translucent. Or replace half of the whole tomatoes with tomato purée.

　　From Cooking at Home by The Culinary Institute of America, (C) © 2003 John Wiley & Sons, Inc.