Quick Culinary School Tomato Sauce

• Produce

  • 2 tbsp Basil, fresh leaves
  • 2 Garlic cloves
  • 1/2 White onion, medium

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • 2 cans (28 ounces each red gold whole peeled tomatoes

Found on foxeslovelemons.com

Ingredients

• 2 cans (28 ounces each) Red Gold Whole Peeled Tomatoes
• 2 tablespoons unsalted butter
• 1/2 medium white onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh basil leaves

Directions

• Remove tomatoes from their juice; reserve juice. Roughly chop tomatoes. In medium saucepot, heat butter over medium heat. Add onion; cook 3 to 4 minutes or until onion is just softened and translucent (do not brown), stirring frequently. Stir in garlic. Cook 30 seconds, stirring constantly. Stir in tomatoes and their juice. Heat to boiling over medium-high heat, then reduce to low. Simmer 15 minutes or until thickened to a sauce-like consistency. Stir in salt, pepper and basil.