Tomato-Basil Sauce
YIELD Makes 4 cups
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INGREDIENTS
| 2 | cans (28 ounces each) plum tomatoes |
| 1 | teaspoon olive oil |
| 1 | medium onion, chopped |
| 3 | cloves garlic, minced |
| 1 | tablespoon sugar |
| 1 | tablespoon dried basil |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
PREPARATION:
- Drain tomatoes, reserving 1/2 cup juice. Seed and chop tomatoes.
- Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Stir in tomatoes, reserved juice, sugar, basil, salt and pepper.
- Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 25 to 30 minutes or until most of juices have evaporated.
This recipe appears in: Vegetable Lasagna / Italian
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