2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper
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 med-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. Makes 1/1/2 quarts
Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma
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