Pomarola
Tomato Sauce
makes 1½ - 2 cups
Ingredients
| Qty | Ingredient |
|---|---|
| ⅓ cup | olive oil |
| 1 ea | large onion, finely chopped |
| 1 ea | 28 oz can diced tomatoes¹ |
| 1 tsp | salt |
| 4 ea | large basil leaves, roughly torn |
| taste | freshly ground pepper |
¹I've also used crushed tomatoes if they're not too watery out of the can. A 15 oz can of diced plus 15 oz can of regular tomato sauce works well. Fresh tomatoes can be tricky.
Preparation
- Sauté 2 tbsp of the olive oil in a heave, large, low-sided pan over medium heat til transparent
- Add the tomates and salt and cook on medium about 20 minutes till the sauce has thickened sufficiently
- Remove from heat and add the remaining olive oil, basil and pepper
- Serve hot over pasta or use as directed in other recipe
Recipe Source
Scaravelli & Cohen, Cooking From An Italian Garden