San Marzano Tomato Sauce
From the Fall 2011 edition of Wegman's Menu Magazine
- click here for more!Ingredients
2 cans (28 oz each) Italian Classics San Marzano Tomatoes
1/2 cup minced sweet onion
6 cloves Food You Feel Good About Peeled Garlic, minced
2 Tbsp Wegmans Extra-Virgin Olive Oil
1 pkg Food You Feel Good About Hydroponic Basil, leaves stripped, stems discarded (about 3 cups), thinly sliced
2 Tbsp Wegmans Unsalted Butter
Salt and pepper to tasteDirections
Crush tomatoes by hand into sieve placed over large bowl, removing any hard stems. Gently squish tomatoes with your fingers to release all the juices. Drain tomatoes, shaking sieve over bowl to reserve juices. Set aside.
Add onions, garlic, and olive oil to large skillet on MEDIUM-LOW. Cook, stirring, about 5 min, until soft but not browned.
Add reserved tomato juice; increase heat to MEDIUM-HIGH. Cook, stirring often, about 25 min, until liquid is reduced by three-quarters.
Add crushed tomatoes to pan. Reduce heat to LOW; simmer 10 min.
Add basil leaves, butter, salt, and pepper. Cook, stirring, 5 min.
Options: Serve with 1 box (1 lb) Italian Classics Spaghetti, cooked per pkg directions. Top with grated or shredded cheese before serving.