Onion Garlic Tomato Sauce

5 from 3 votes

This onion garlic tomato sauce is used in several dishes, so here's how to batch cook it.

Servings:

Peel and quarter onions. Peel garlic. Add to a food processor and blend on high. Set aside.
Quarter tomatoes. Add to a blender. Blend on high. Strain tomatoes. Set aside.
In a large stovetop pot on medium-high heat, add olive oil. Once the oil is hot, add the onion and garlic mixture. Fry the onions and garlic for about 5 minutes or until they start to change color.
Add the strained tomato puree, sugar, salt, and pepper. Cover the pot, reduce to medium heat, and simmer for about 20 minutes.
Remove from heat. Cool to room temperature.
Use sauce for a recipe directly, store in the fridge, or store in a freezer-friendly quart-sized bag.

This recipe fills 2 quart-sized storage bags.
The sauce is good for 5 days if storing in the fridge or 3 months if storing in the freezer.
To use previously frozen Egyptian magic red sauce, thaw in a bowl of water. Heat on medium heat on the stovetop.