Tuesday recipeblogging

It has come to my attention that many people are buying tomato sauce in jars, even though making your own is laughably easy.  We must rectify this. 

6 tablespoons olive oil
1 1/2 cups onion, chopped fine
1 can plum tomatoes (I use Cento)
1 can Hunt's tomato paste
2 cloves garlic
1 small package fresh basil
1 tablespoon sugar
1 1/2 teaspoons salt
Pepper to taste

In a heavy pot, saute the onion in the olive oil over medium heat for five minutes, until soft.  (You don't want to brown them).  Puree the other ingredients in a food processor or blender.  (If you like your sauce chunky, just chop it all fine).  Add tomato mixture to the onions and lower the heat to its lowest setting.  Cook over low heat 40 minutes to an hour.  (Taste it after forty minutes, and keep cooking if it still tastes too raw).  Serve over pasta.

This sauce keeps well, freezes well, can be easily doubled or tripled, and costs a fraction of what jar sauce does.  It's also about a zillion times better. And it takes two dishes and less than ten minutes of active prep time.  What's not to love?

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Megan McArdle is a columnist at Bloomberg View and a former senior editor at The Atlantic. Her new book is The Up Side of Down.

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