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sauteeing Italian
Light Tomato Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I am reprinting this recipe, which was in The New James Beard, because it forms the basis for a nearly limitless number of variations. It also has the advantage of using canned tomatoes, so that you aren’t dependent on the season or the quality of the tomatoes in your market.

Yield: 3 cups, enough for about 1 pound pasta

Ingredients

  • 28-ounce can Redpack whole tomatoes in purée
  • 2 small onions, sliced
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried basil (optional)
  • 4 tablespoons butter

Directions

Cook the tomatoes, onions, salt, pepper, and basil over medium-high heat for 20 minutes, stirring frequently. If you want a smooth sauce, strain it or puree it in the food processor. I prefer to leave the sauce with lumps, just breaking up the tomatoes with a wooden spoon. Then add the butter and continue to cook until it melts.

VARIATION:

Instead of the basil, substitute 1 teaspoon dried oregano or tarragon or any other herb that you fancy.


© 1983 James Beard

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

100kcal (5%)
51mg (5%)
14mg (23%)
73mcg RAE (2%)
286mg
17mg
1g
4g
2g
7g
20mg (7%)
383mg (16%)
5g (24%)
8g (12%)
1mg (8%)
 

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