Simple Tomato Sauce

By á-3127

A long cooking time will eliminate acidity in a tomato sauce so no need to add a pinch of salt.

Ingredients

• Canola oil or olive oil
• 1 onion peeled and halved
• Splash of red wine optional
• 2 - 28 oz. cans whole plum, diced or puréed tomatoes untrained
• Pinch of sale
• 2 whole basil leaves
• 1 - 2 T butter

Preparation

Step 1

In a med sauce pan heat a slick of oil over med - high heat and toss in onion halves; cook for a min or two, then pour in a splash of wine. Cook for a min and then add the tomatoes and a pinch of salt. Bring to a simmer, reduce the heat to med. low and cook, stirring occasionally. Break up chunks of tomato with back of a wooden spoon. Cook for about an hour until the sauce turns dark red.(Stir in the basil leaves about half way through the cooking time). Pull out the onion halves and discard, stir inthe butter until it melts.