Cooks' Note
This is a universal sauce for meat, fish, or pasta. If you like added spice, substitute 1⁄8 teaspoon crushed red pepper flakes for the black pepper.
Recipe information
Yield
makes about 5 cups
Ingredients
3 tablespoons extra virgin olive oil
1 medium white onion, chopped
3 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes in purée
One 15-ounce can no sugar added tomato sauce in purée
1/2 cup chopped fresh basil or 1 teaspoon dried basil
1 teaspoon baking soda
1/2 teaspoon salt
Ground black pepper to taste
Preparation
Combine the oil, onion, and garlic in a medium skillet over medium heat. Stirring constantly, cook until the onion turns translucent, 3 to 4 minutes. Stir in the tomatoes and tomato sauce, then the basil and baking soda. When the sauce begins to bubble gently, reduce the heat to medium-low. Stirring frequently, simmer until thickened, about 15 minutes. Season with salt and pepper.
