This simple sauce is also good with kitchen staples such as spaghetti and penne.
This recipe was created to accompany Swiss Chard Ravioli with Quick Tomato Sauce.
Recipe information
Yield
Makes about 3 cups
Ingredients
a 28- to 32-ounce can whole tomatoes including juice
1 small onion, chopped fine
1/4 cup extra-virgin olive oil
1 teaspoon salt
Preparation
In a blender or food processor coarsely purée tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely uncovered, and chilled, covered, 2 days or frozen 1 month. Reheat sauce before using.
