- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
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.
- 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
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.
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.