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Tomato Sauce

Keep a container of this sweet tomato sauce on hand and you can create a meal in no time. In Spain, this versatile sauce might be served with mussels or pasta, or with fried eggs. Adapted from a recipe by Teresa Barrenechea. From Spain and The World Table, The Culinary Institute of America. Makes 3 cups.

1 cup extra virgin olive oil
3 cups finely chopped yellow onions
Two 28-ounce (795 g) cans whole tomatoes, with juice
(about 7 cups)
2½ cups water
1 tablespoon salt, or more as needed
3 tablespoons sugar

1. Heat the oil over medium heat in a large sauté pan. Add the onions and sauté, stirring often, for about 15 minutes, or until they are golden.

2. Add the tomatoes with their juice, and the water, salt, and sugar and bring to a boil. Decrease the heat to low and simmer uncovered, stirring occasionally, for about 1½ hours, or until the sauce has
reduced to a purée.

3. Remove from the heat and set aside to cool slightly. Pass the sauce through a food mill fitted with the medium plate or sieve held over a medium bowl. Taste and adjust seasoning with salt, if needed. Use immediately, or allow to cool, cover, and store in the refrigerator for up to 1 week.