Pomodoro Sauce

Ingredients:

• 1 1/2 lbs. fresh tomatoes
• 1/2 cup extra virgin olive oil
• 1/2 yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh herbs (such as a combination of basil, oregano, and parsley)
• Kosher salt and ground black pepper
• For serving: cooked pasta; grated Parmesan cheese; additional fresh herbs

Directions:

1. Halve the tomatoes and squeeze tomatoes over a garbage bowl to remove a majority of the seeds.
2. Pulse tomatoes in a food processor. Leave some chunks if you like more texture in your sauce. Transfer to a colander and set aside to strain excess liquid (you do not need to squeeze the tomatoes totally dry).
3. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and onion and sauté until soft, about 3-4 minutes. Be sure to stir the garlic and onion constantly so that the garlic doesn’t burn.
4. Add the strained tomatoes and the fresh herbs; bring to a simmer.
5. Reduce the heat to low; simmer uncovered for about 30 minutes, stirring occasionally.
6. Season with salt and pepper, to taste. Depending on the sweetness of your tomatoes, you may need to add a dash of sugar too, to taste.
7. Serve over pasta and garnish with cheese and additional fresh herbs.