Friday, January 29, 2010

Tomato Basil Sauce

2 lbs. ripe tomatoes
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. tomato paste
1 bay leaf
8 fresh basil leaves, or 1 ½ tsp. dried
1 tsp. sugar
Salt and pepper

Makes about 2 ½ c.

Blanch the tomatoes in a pot of boiling water for a few seconds to loosen the skin. Remove from the water with a slotted spoon and peel off the skins. Coarsely chop the tomatoes. In a saucepan, heat the oil over medium heat. Add the onions and sauté until golden. Add the tomatoes, tomato paste, bay leaf, basil leaves, sugar, and salt and pepper to taste. Bring to a boil, reduce the heat, and gently simmer uncovered for about 45 minutes; stirring occasionally. Remove the bay leaf, let cool and store in sealed jars in the refrigerator for one week.

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