This classic tomato basil sauce can be used to top your pizzas and pour over your pastas. Over the years after having tried many recipes, I realized the tomatoes differ from region to region and I finally had to adapt myself and work with the tomatoes that I had in the region I lived in. I love using the pressure cooker method for making this sauce as it cuts the cooking time in half.
red and ripe tomato
chopped fresh basil
large onion, finely chopped
garlic clove, minced
salt and pepper to taste
a dash of sugar
Cut the tomatoes in half and place them in the pressure cooker without any water. The tomatoes will give out more than expected water while you pressure cook them. So resist adding any water. Close the pressure cooker and place it on medium high heat with its weight on. When the whitle blows for the first time, turn off the heat and allow the pressure to release naturally. Once the pressure releases, open the cooker and you will notice that that tomatoes have given out a lot of water. Drain the excess water and keep aside. You could either discard this water or use it as a stock for soups or any other cooking purpose.
The skins of the tomato should separate from its pulp. Deskin the tomatoes carefully and remove an excess seeds if any and place the pulp in the blender. Puree the pulp until smooth.
Heat oil in a large sauce pan on medium heat; add the onions and garlic and saute until tender and the onions are translucent. Stir in the tomatoes and basil along with the desired salt and pepper; turn the heat to low and simmer for 10 minutes. Your sauce is ready for use. For storage the sauce should be cooled completely and stored in an air tight container for a week.