Chef Angela Baldanza makes classic pomodoro sauce with pasta for an 8 Minute Meal.
3 tablespoons of imported virgin olive oil
8 tablespoons of butter (1 stick)
2 (106) oz cans of Italian imported whole peeled San Marzano tomatoes (Nina)
2 medium sized yellow onion cut in half.
6 cloves of fresh garlic (finely diced)
10 fresh basel leaves
1 bay leaf (dried) take out after sauce is cooked
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
1 teaspoon of sugar Packaging @ .75 per Cost For 4 Quart Servings
Start by putting oil in a heavy pot. After oil is hot put in onions and garlic, do not let brown just sauté until translucent. Put the whole tomatoes in a processor for 10 seconds 1 can at a time. Place the mill over the pot with the onions and garlic and poor the tomatoes from the processor in the mill. Turn the mill to separate the seeds of the tomatoes. When all 2 cans are put in the pots put the temperature up to medium and bring to a gentle boil. Add meatballs or sausage after the sauce comes to a boil then drop the temp to low and cook for 1 ½ hrs remove the onions before serving.