| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Unsalted butter |
| 1 |
sm |
White onion, thinly sliced |
|
|
Crosswise |
| 3 |
tb |
Water |
| 1 |
lb |
Plum Tomatoes, thinly sliced |
|
|
Lengthwise or |
|
|
Canned plum tomatoes drained |
|
|
And chopped |
|
|
Salt |
| 8 |
|
Fresh Basil leaves torn into |
|
|
Pieces |
INSTRUCTIONS
In a large frying pan over medium heat, melt the butter. Add the onion and
the water, cover and cook gently stirring occasionally, until tender and
completely translucent, about 10 minutes. (Adding water and covering the
pan helps keep the onion from burning.)
Add the tomatoes, cover partially and cook over low heat until a creamy
consistency is achieved, about 20 minutes (How long this takes will depend
on how much water the tomatoes contain.) If the sauce begins to dry to much
before the creamy state is achieved, add a few tablespoons water to the
pan.
Add salt to taste and the basil and stir well. Remove from the heat and
let stand, covered, for a few minutes so the basil can release its aroma.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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