Kat Can Cook

Preheat the broiler on hi. Slice off the stem ends of the tomatoes and lay cut side down on a large baking sheet. Broil for 4-6 minutes or until the skins have started to char. Let cool while you continue with the sauce.

Place the oil in a large saucepan over medium-low heat. Add the onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in the garlic and cook until softened, about 30 seconds. By now the skins should easily slip off the tomatoes so remove skins and add to the pot. Using a potato masher or heavy spoon, smash the tomatoes a bit and season with 1 teaspoon of salt. Increase the heat and bring to a boil. Reduce the heat to low and simmer for 30-60 minutes, smashing the tomatoes as they cook down. I often add a cut red pepper to the mix to offer some sweetness and smash that as it cooks as well.

Stir in the oregano, basil if using and pepper. Taste and add salt if needed. Using an immersion blender, blend the sauce until smooth if you want a very smooth texture. Continue cooking 1 minute more. Remove from the heat and serve with pasta, or anything you like.