Tomato Sauce

Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces. 

ingredients

For sauté

• 2 tbsp olive oil
• 2 shallots, sliced
• ½ onion, diced
• 3 tomatos, diced

For seasoning

• 1 tbsp ketchup
• 1 tsp sriracha
• 1 tsp sugar
• 1 tsp msg
• basil leaves 

For serving

• 1 scallion, sliced

instructions

For sauté

1. Heat olive oil on  medium high heat.
2. Sauté shallots until fragrant.
3. Sauté onions until translucent.
4. Sauté tomatos until soft.

For seasoning

1. Add ketchup, sriracha, sugar & msg.
2.  Lower heat, cover the pan.
3. Let it simmer for  20 minutes. Stir occasionally.
4. Season with salt & pepper to taste.
5. Turn heat off before adding basil leaves. 

For serving

1. Add some sliced scallion before serving.