Happy Sunday readers! Doing a cookbook for the Book of the Month was an excellent excuse to try out a new recipe. Most things you can make from the book you can also buy in the store, but the prospect of making something from scratch as opposed to spending money on it was too intriguing to pass up. I decided on conquering tomato sauce this time around. We use it quite a bit, for Chicken Parmesan, Moscatcholi, and of course, spaghetti. We are big on Italian cuisine in this house! The only thing I tweaked in this recipe was adding basil, because everything is better with fresh basil. Get the recipe below!
Ingredients: yields about 4 cups of sauce
- one 28 oz. can of tomatoes
- 3/4 stick of butter
- half an onion, diced
- 1 tsp. of dried oregano
- 1 cup of fresh basil
Step one - Combine butter, tomatoes, onion, and chopped basil in a large pot, and boil over medium high heat. Once boiling, reduce heat to low and let simmer for 30 minutes, then add oregano.
Step two - Store for up to 5 days in the fridge or freeze and keep for at least 30 days. Enjoy!