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1     tablespoons olive oil

1  small Spanish onion, chopped

2     cloves garlic, minced

2  pounds fresh tomatoes, peeled, seeded and chopped or 1 - 28 oz can


Sea salt and freshly ground pepper, to taste

¼  cup fresh basil leaves, cut en chiffonade


Heat the oil in a large, heavy saucepan.  Cook the onions over medium heat until the wilt and become translucent.  Add the garlic for 30 seconds.  Stir in the prepared tomatoes and bring to a simmer.  Cook until the tomatoes are tender and their juices have reduced.  This will take longer for fresh tomatoes.  Allow ½ hour.


Season to taste with salt and pepper.  Stir in the basil leaves just before serving.


Yield: 2 generous cups sauce