Tomato Sauce For Pasta

By á-170456

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion peeled, trimmed, and minced
• 3 garlic cloves minced
• 1 tablespoon tomato paste
• 2 pounds Roma tomatoes peeled, seeded, and diced
• 1 cup homemade Chicken Stock (see recipe), heated (or use store-bought stock)
• 6 fresh basil leaves - (to 8) washed, dried
• 6 tablespoons unsalted butter - (3/4 stick) cut small pieces
• Kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

In a medium saucepan, heat the olive oil. Over medium-high heat, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, then the tomatoes, cook 2 or 3 minutes, and pour in the Chicken Stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan.

Cut the basil leaves into a chiffonade and stir into the sauce. Whisk in the butter, piece by piece, and season to taste with salt and pepper. Keep warm.

This recipe yields about 2 1/2 cups.