| Instructions |
| In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside. |
| Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. |
| Stir in the tomato puree, oregano, and sugar. |
| Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. |
Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. If storing for future use, cool, then cover and refridgerate. Rewarm over medium heat before using.)
Source : Giada De Laurentiis "Family Dinners" |
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Recipe
- 2 (28-ounce) cans whole tomatoes in juice
- 1 bunch of fresh basil, stemmed
- 1/2 cup extra-virgin olive oil
-
2 small onions, finely chopped
-
4 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and freshly ground black pepper
MAKES : About 1½ quarts (6 cups)
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