Basil Tomato Sauce

November 2008
Basil Tomato Sauce

by 11 people

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Makes: 6 servings

Prep: 5 mins

Cook: 1 hr

  • 1/2 cup extra-virgin olive oil
  • 1 1/2 onions, chopped (1-1/3 cup)
  • 3 teaspoons salt
  • 2 28 ounce cans  whole peeled san marzano tomatoes, pureed with their juices
  • 7 leaves fresh basil
  1. In a large saucepan, heat the olive oil over medium heat. Add the onions, season with 1 1/2 teaspoons salt and cook until softened, about 10 minutes. Add the tomatoes, the remaining 1 1/2 teaspoons salt and the basil and bring to a simmer over high heat. Lower the heat, cover and simmer for 45 minutes more.
Tip How-to:
  • Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
  • Place the tomatoes into ice water.
  • Starting at the "X," pull off the skin.
  • Add the baked meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over the cooked pasta.