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Serves : 6

How to Make It

Step 1    

Drain the tomatoes in a strainer set over a bowl. Scoop out and discard any seeds from the tomatoes. Crush the tomatoes well and place them in a separate bowl; reserve their liquid for another use.

Step 2    

In a large nonreactive saucepan, cook the onion in 6 tablespoons of the butter over moderately low heat until golden. Add the tomatoes and salt and simmer over moderate heat for 20 minutes.

Step 3    

Just before serving, stir in the remaining 2 tablespoons butter and the basil and season with pepper.

Make Ahead

The sauce can be tightly covered and refrigerated for up to 5 days or frozen for up to 3 months.

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