Tomato-Onion Sauce
Author: Barbara Norman
  • 6 large tomatoes, very ripe, peeled, seeded and chopped or (3 to 4 Cups canned tomatoes)
  • 2 large onions; chopped fine
  • 1/2 Cup olive oil
  • salt and pepper, to taste
  1. Heat oil to the verge of smoking in a large skillet. Fry onions until golden. Add tomatoes, season with salt and pepper, and cook slowly until all liquid has evaporated and sauce has thickened (10 to 15 minutes).
  2. This recipe makes 3 1/2 to 4 cups of sauce.
  3. Comments: If the ripe tomatoes are not sweet, add a pinch of sugar to the sauce. The sauce may be seasoned with garlic if you like: add a minced clove or two when onions are golden. Tomato-Onion Sauce is the base for countless recipes, and is used for foods of pronounced flavor such as mussels or cod, and for vegetables.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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