Authentic Red Sauce

Authentic Red Sauce
Vickie Allen

Tomatoes, (raw, skins slipped) 2-3 big bowls in large heavy pan
2-3 cups olive oil
2-4 large chopped onion
1-3 bunches of fresh basil
2-4 T. salt (I prefer sea salt) add salt to taste as it cooks

Method:
Saute onions in olive oil till transparent. Add tomatoes and some of the salt, and cook down for several hours on med high heat, stirring fairly often, until sauce becomes thick. Add basil after the tomatoes have started to break down during cooking. When it becomes very dark red and thick, taste and determine if it needs more salt, if it does add and let it cook a little more. This is quite a messy process, I spread dish towels on the floor in front of the pan while cooking because when it thickens it bubbles and splatters everywhere. You can cover pan with a loose lid, but it takes twice as long to cook!
You can now bottle this sauce add clean lid and pressure cook or water bath to seal.

You can also make a quick version of this sauce with bottled or canned tomatoes.
1-2 bottles of tomatoes
1/3 c olive oil
½ onion chopped
few leaves of fresh basil
salt to taste
cook down 20-30 minutes, serve over pasta with parmesan cheese and pesto.