I love to make a double batch of this sauce and then use it during the week to quickly put together a pasta dinner adding veggies or meatballs. I also make my lasagna with this sauce so it always comes in handy. It can be frozen too so, store some in the freezer for future use.
Equipment
- Saucepan
- Knife for vegetables
Ingredients
- 1 Can of peeled Italian tomatoes
- 2 Medium sized onions
- 3 tbsp Sugar
- 1 cup Fresh basil
- 2 Bay leafs
- 1 Vegetable bouillion
- Salt and pepper (to taste)
- 1/2 Stick of butter
Instructions
- Slice the onions.
- In a saucepan, melt butter and add the sliced onions.
- Sauté the onions until clear. Simmer for about 10 to 12 minutes.
- Add the basil, bay leaves and bouillion. Mix and let simmer for 5 minutes.
- Add the tomatoes. Mix.
- Add the sugar. Mix.
- Add salt and pepper.
- Bring to a boil then simmer the sauce for about 45 minutes. Mix every 15 minutes.