1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
Procedures:
This sauce is very versatile. It can be tossed with pasta, andstewed with vegetables or your favorite fish or poultry.
1. In a medium-sized stainless steel saucepan, place the olive oiland onion over medium heat and cook, stirring occasionally, for8-10 minutes, or until onions are soft and translucent and juststarting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirringfrequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Addthe basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid andstir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Makes approximately 3 cups
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