- 4 sprigs
- 2 tablespoons
- ¾ cup
White wine (or vegetable broth)
- 2 pounds
whole peeled Tomatoes (canned)
- 1 pinch
Peel the onions and garlic and finely chop. Rinse basil and shake dry.
Heat olive oil in a pot over medium heat. Sauté onions and garlic until translucent, 4 to 5 minutes. Add basil and sauté briefly, until fragrant.
Add wine or broth and boil until completely reduced.
Chop tomatoes in the can then add tomatoes and their juices to the pot. Cook over medium heat until tomatoes soften and sauce thickens, 25-30 minutes. Remove basil. Season sauce with salt, pepper and the sugar. Use immediately, or cool completely and refrigerate up to 3 days in an airtight container.
Tip: To preserve the sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.