- 1 small yellow onion, thinly sliced
- 3 cloves garlic minced
- one 28-ounce can whole San Marzano or Alto Cucina tomatoes
- 2 sprigs fresh basil
- 2 tablespoons olive oil
In a medium-size saucepan over medium heat add the olive oil and when hot add the onion. Cook the onions for 5 to 6 minutes or until translucent. Add the garlic and continue to cook, stirring for 3 minutes longer. Add the tomatoes and basil and using the back of a wooden spoon, gently crush the tomatoes. Cook the tomatoes, stirring occasionally for 30 minutes. Season with salt and pepper.
Remove from the heat and cool slightly. Using a hand mixer or blender puree the sauce until almost smooth.
Sauce can be frozen or stored in the refrigerator for up to 1 week.
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