Basic tomato sauce and its variations

1. 1 Wash the tomatoes very well. Cut each one into quarters lengthwise, leaving the skins and seeds on. Peel the onions and roughly chop them. Mince the garlic.
2. 2 Place a large enough pot over the heat. Add the olive oil and onion. Sauté briefly, without browning. Add the garlic, the chopped tomatoes, salt, parsley, green onions, and bay leaves. Let it cook over medium heat, uncovered. Don't worry about adding water, since the tomatoes release a lot of liquid. Once it has simmered a bit, foam will start to form on the surface. Skim it off with a slotted spoon or a ladle.
3. 3 After about 45 minutes of cooking, when the tomatoes have completely broken down, remove from the heat, discard the bay leaves, and pass the rest through a fine sieve, pressing firmly. You should end up with a deep red sauce.

Variations

1. 4 Simple tomato sauce: Finish seasoning with chicken broth instead of salt and a few drops of hot sauce.
2. 5 Basil and pomodoro pasta: Add small pieces of peeled, seeded tomato and sliced basil to the sauce just before serving.
3. 6 Alla caprese: Add pieces of buffalo mozzarella cut into medium chunks, about 3 cm per side.