Quick tomato sauce

Components

4 mature Italian tomatoes
1 can of diced tomatoes with liquid included
10 leaves of basil
Three tablespoons of olive oil
2 tablespoons of butter (or olive oil)
Half an onion
A small generous amount of sugar
1 teaspoon of salt
A small amount of ground pepper added to ground grains over time

Setup mode

Clean and peel the tomatoes: heat a medium-sized pot of water over high heat. While waiting, make an X-shaped cut at the bottom of each tomato and have a bowl filled with ice water ready. Once the water is boiling, place the tomatoes in it; when the skins start to loosen, use a slotted spoon to remove them and immediately transfer them to the ice water bowl. The cold water helps loosen the skin further. Peel off the skin starting from the X-cut and discard it.

On a cutting board, chop the tomatoes into chunks and place them in the blender cup (if desired, remove and discard the seeds). Add the peeled tomato along with its juice and blend until smooth.
Slice the onion in half. Only peel the half you plan to use (it won’t cause irritation!). Set aside the other half for a different recipe. Rinse and pat dry the basil leaves.
Put 3 tablespoons of olive oil into a large, lightweight frying pan and warm it over medium heat. Add half of the basil and cook for only 2 minutes.
Add the crushed tomatoes, season with salt, ground pepper, and sugar. Stir, add half an onion, and cook over medium heat.
After the mixture begins to boil, continue cooking for an additional 6 minutes. Then, turn off the heat, stir in the remaining basil and butter to make the sauce silkier, and mix until fully melted. Remove the onion and serve immediately.

To become frozen

If you want to freeze the sauce in small portions, prepare the recipe but skip adding the butter from step 3. Use a resealable plastic bag, label it with the date using a permanent marker, and fill it halfway with the sauce. Remove as much air as possible before sealing, leaving a small opening to suck out the remaining air with a straw. Seal the bag completely, flatten the sauce, and place it in the freezer. It can be stored for up to 3 months. When ready to use, simply break off the desired amount and thaw it directly in the pan.