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    Tomato: Classic Tomato Sauce

    Source of Recipe

    Cook Now, Serve Later

    List of Ingredients

    1/4 cup unsalted butter
    1 medium yellow onion, fine chopped
    28 ounces plum tomatoes, with liquid, pureed
    or 28 ounce can tomato puree
    2 tablespoons minced basil or 2 tsp dried
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    Recipe

    Melt butter in medium saucepan over moderate heat. Add the onion and saute, stirring frequently, for 5 minutes or until soft. Stir in tomato puree, basil, salt and pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes or until thick. Makes 3 cups, or enough sauce for 1 pound of pasta. Can refrigerate for up to 3 days, or freeze in 1 pint freezer bags for up to 3 months. To microwave from the freezer: Open freezer bag 1 inch and stand it in a deep 1 1/2 quart casserole. Microwave on high power for 2 minutes. Transfer sauce to the casserole, then cover and microwave on high for 3 minutes. Stir and break up frozen block, and cover - cook another 2 minutes or until heated through.

 

 

 


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