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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.