Homemade Spaghetti Sauce

We have decided to start making our own spaghetti sauce after watching a segment on the Today Show. Here is the recipe from the show. We are playing around with it to see what we like. So far we have found that it tastes better the next day. I will follow-up when I get our version figured out.

1/4 cup olive oil
1 large onion or 2 medium onions, chopped
About 4 pounds canned whole tomatoes (two 28- or 35-ounce cans),chopped, liquid reserved
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley or basil leaves (optional)

Put the olive oil in a pot over medium heat. When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Then add the tomatoes.

Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens a bit, 10 to 15 minutes. For a thinner sauce, add some or all of the reserved liquid and cook for another 5 to 10 minutes; if you want a thick sauce, save it for another use. Taste, adjust the seasonings, stir in the herbs, and keep warm. (Or let cool, cover, and refrigerate for up to several days; reheat gently before serving.)

TIPS

Note: You can buy pre-chopped tomatoes, or just chop them in the cans by swirling a knife through them. See the first variation for fresh sauce.