Ingredients

The following ingredients have 4 Servings
  • 8 tbsp unsalted butter, divided
  • 1 large sweet onion, chopped
  • 1 (10 oz jar) sun-dried tomatoes, oil drained (1 cup)
  • 4 garlic cloves, minced
  • 2 (29 oz) cans tomato puree (Use puree as it has less salt than tomato sauce)
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • salt to taste
  • 4-5 fresh basil leaves, julienned

Instruction

  • Heat 2 tbsp butter in a large sauce pot over medium heat. Add onion and cook for about 7 minutes or until translucent, stirring frequently. Toss in sun-dried tomatoes and garlic and cook for 2 minutes. Add the canned tomato puree.
  • Season generously with salt and taste. Tomatoes need a lot of salt but you need to taste periodically to see if it's how you want. Add oregano, basil, parsley, thyme and crushed red pepper. Cover and reduce to low and cook for 2 to 3 hours. Taste throughout to see if you need to add more salt or herbs. 
  • When sauce is ready, heat medium skillet over medium heat. Add remaining 6 tbsp butter and cook until browned and fragrant, about 2-3 minutes. Add butter to sauce and stir in fresh basil. Use immediately or freeze.