2 cans imported San Marzano tomatoes, break tomatoes roughly by hand, remove the core
2 cans tomato puree
1 tablespoon tomato paste
1 yellow onion, chopped
1 cup water (rinse out the cans)
2 tablespoons olive oil
2 cups fresh basil leaves
salt and pepper to taste
Heat olive oil over medium heat, add the chopped onion, season with salt and pepper, sauté the onion until translucent, add the paste, swirl around for about 2 minutes to allow to rust into the onions, add the tomatoes and water, along with 1 cup of basil leaves and allow to simmer over medium-low heat for about 1 1/2 hours. Cook pasta separately, before serving, add remaining cup of basil leaves to the pot (chop if you like).
This sauce is easy to prepare and makes an excellent base to use in many dishes requiring tomato sauce. The key is quality ingredients simply prepared to allow the individual ingredients to shine.
