- 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.
- VARIATION:
- Instead of the basil, substitute 1 teaspoon dried oregano or tarragon or any other herb that you fancy.