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Tomato Sauce

Yield Makes 3 cups


  • 1/4 cup olive oil
  • 1/2 cup diced onion
  • 3 garlic cloves, minced
  • 5 tomatoes, quartered (about 2 1/4 pounds)
  • 1 cup loosely packed basil leaves
  • 1 teaspoon salt

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes. Add tomato, and reduce heat to medium.

  2. Simmer 20 minutes or until tomato is soft. Add basil, and simmer 7 to 8 minutes more. Let cool 10 minutes.

  3. Puree in a food processor 1 minute or until smooth. Add salt; cover and chill 1 hour.