Homemade Ravioli with Fresh Pomodoro Sauce
1 large can of San Marzano DOP tomatoes (2.2kg)
2 large yellow onions
6 ounces extra virgin olive oil
10 leaves of fresh basil
Salt and freshly ground black pepper
I use this sauce as my base for all tomato sauce based recipes. Pour the entire can of tomatoes into a large bowl core each tomato discarding the core and break each tomato into small pieces with your hand. Next peel and chop both onions into fine pieces. A food processor chops them to fine use a knife to chop onion until chopped into consistent small pieces.
Place a 14 inch sauté pan over medium heat on the stove add 3 ounces of olive oil and all of the onion. Sauté the onion until it starts to caramelize, turning golden brown. When all of the onion is caramelized add the San Marzano tomato in the bowl to the onions. Let this cook over medium heat until tomato onion mixtures simmers for 10-15 minutes, stirring frequently so pan does not burn.
Reduce heat to low and add basil leaves, break them into pieces by hand. Stir basil into mixture and cook for 3-5 more minutes. Add salt and freshly ground pepper to taste and drizzle with remaining olive oil.