Traditional Italian Tomato Sauce (Quick Version)

Your classic, fail-proof, go-to sauce recipe.

4-6 garlic cloves, chopped 

1 yellow onion, finely diced

14 plum tomatoes, halved - I used a mix of San Marzanos and cherry tomatoes (sub with a 28 oz can of tomatoes if you’re out of fresh)

1 handful fresh parsley, finely chopped 

1 handful fresh basil leaves, torn

Salt and pepper to taste 

-Heat olive in a saute pan over medium heat. 

-Add onion and cook, stirring occasionally, until onion is translucent and softened. 

-Add garlic and parsley, saute until the garlic is golden.

-Turn up heat to high and add the tomatoes. Cook for about 3 minutes.

-Crush the tomatoes with the back of a wooden spoon as they cook and soften. 

-Reduce heat to low and add salt/pepper to taste. 

-Allow sauce to simmer on low for about 20 minutes or until thickened to desired consistency.

-Taste as you go and add salt/pepper as needed. 

-Remove from heat and add basil leaves just before serving. 

*I served with fusilli pasta.