Tomato-Basil Sauce

This recipe is part of the recipe for Vegetable Lasagna


Makes 4 cups


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


  1. Drain tomatoes, reserving 1/2 cup juice. Seed and chop tomatoes.
  2. 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.
  3. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 25 to 30 minutes or until most of juices have evaporated.

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