Preparation:
If using plum tomatoes, cut in half. If using large tomatoes, cut in quarters. Place tomatoes in a non-reactive saucepan.
Cover and cook for 15 to 20 minutes or until soft. Once soft, pass tomatoes through food mill and reserve puree in a bowl.
Pour olive oil into a medium skillet and set over medium heat. Add onion and garlic and sauté‚ for 2 to 3 minutes or until golden.
Add tomato puree, sugar and basil. Season with salt and pepper to taste. Cook until sauce is reduced and thickened to your personal liking, about 5 to 10 minutes.
Makes about 2 to 3 cups. |
