Tomato Basil Sauce

Leo Anticoli's Basic Tomato Sauce

1/2 cup Vera Jane's Extra-Virgin Olive Oil
6 large cloves garlic, finely minced
1 medium onion, chopped
(2) 28-oz cans Italian (Roma/plum) tomatoes with juice
1/2 cup chopped fresh parsley
1/2 oz fresh basil, finely chopped
Salt, to taste
1/2 tsp crushed red pepper; adjust to taste

Sauté garlic and onion in olive oil. Squeeze Roma tomatoes through fingers and add to onions and garlic. Add remaining ingredients and cook only 30 minutes.

Note: When in season, vine-ripened Roma tomatoes may be substituted for canned tomatoes.Makes 6 to 8 servings

Makes 6 — 8 servings

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