Heat up the oil in a skillet and then add the
onion. Cook it for about 10 min. or until the onions are soft. Add
few spoons of water it it gets sticky.
Drain the excess liquid from the tomatoes, chop them and add them
to the onions. Simmer uncovered for about 30 minutes. Add a good pinch
of sugar to eliminate the acid from the tomatoes and salt to taste.
Then add 1/2 cup of the excess tomato juice, cover and cook for another
10 minutes.
Pass the sauce through a vegetable ricer or blend it in a food processor.
Pour it back in the sauce pan and for the last touch add 1 tsp. unsalted
butter and cook it for another minute or two (If you like basil try
adding a few fresh leaves).
The sauce is now ready for the pasta.
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