Cooked Fresh Tomato Sauce

This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and crannies.

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  3 lb. ripe tomatoes, cored
  
  


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  5 Tbs. extra-virgin olive oil
  
  


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  1-1/2 Tbs. finely chopped fresh flat-leaf parsley
  
  


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  2 tsp. finely chopped garlic (2 medium cloves)
  
  


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  Fine sea salt
  
  

Peel the tomatoes and coarsely chop them.

Put 4 Tbs. of the olive oil, the parsley, and garlic in a 3-quart saucepan over medium-high heat. When the garlic and parsley begin to sizzle, add the tomatoes and 1-3/4 tsp. salt. Bring to a boil, then reduce the heat to medium low and gently simmer, stirring occasionally, until the tomatoes have broken down and are thick and saucy, 35 to 70 minutes, depending on how much liquid the tomatoes release. Toss with cooked pasta and the remaining 1 Tbs. olive oil and serve.

The sauce can be refrigerated in an airtight container for 2 to 3 days or frozen for up to 3 months. When you’re ready to use it, reheat and toss with cooked pasta and the remaining 1 Tbs. olive oil.