This sauce is wonderfully versatile and a cinch to make.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/4 cup olive oil||1/4 cup tomato paste|
|1 onion, chopped||8 fresh basil leaves, torn|
|1 garlic clove, chopped||salt and freshly ground black pepper|
|one 28 oz (794 g) can chopped tomatoes with their juices|
Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5–8 minutes, until the onion is golden but not browned.
Stir in the tomatoes with their juices, tomato paste, and half the basil, and season with salt and pepper. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the sauce is thick. Adjust seasoning if necessary and stir in remaining basil.
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