1-1/2 lbs ripe plum tomatoes seeded and coarsely chopped (2 cups) 2 tsp extra-virgin olive oil 3/4 cup finely chopped onions 1 garlic clove, slivered 1/4 to 1/2 tsp kosher salt 1/4 tsp sugar 1/8 tsp freshly ground black pepper
Bring a large pot of water to a boil and add the tomatoes. When you see their skins split, drain them and cool down under cold running water. Slip the skins off the tomatoes and discard. Halve the tomatoes crosswise, squeeze them to remove the seeds, and core them. Coarsely chop the tomatoes and transfer to a medium bowl. Set aside.
In a large skillet, combine the oil and onions, cover, and cook over medium-high heat, stirring occasionally, until the onions are very soft but not browned, about 10 minutes. Stir in the garlic and cook for 2 minutes longer. Stir in the tomatoes, salt, sugar, and pepper and simmer for 10 minutes, or until the sauce is thick. Taste for seasoning. The sauce can be refrigerated, covered, for up to 1 week or frozen for up to 2 months. - Updated: November 30, 2007
