It’s the easiest thing in the world to prepare, but for many it is not so. Caught between busy schedules, people are less and less taken by cooking but the preparation of a simple dish like this is worth showing.
6 fresh tomatoes (or large can of San Marzano whole peeled tomatoes)
1/4 cup olive oil
1 medium onion, chopped
bunch of fresh basil and parsley
Salt and black pepper
Blanch tomatoes by throwing them into a pot of boiling water for a minute or so. Fish them out and let them cool. With your fingers or knife peel off the skin. Cut in half, remove the seeds and chop them.
In a pan, add the olive oil and chopped onion over medium heat. When onion is golden, add tomatoes, basil, parsley, salt and pepper and simmer gently for 30 to 40 minutes.
The sauce will result chunky or with small tomato pieces.
If you prefer a tomato sauce with a smoother consistency, puree the blanched tomatoes in a blender and then cook them.
Che profumo di freschezza!