1 can (500 gr.) peeled Roma tomatoes in tomato juice,
4 tablespoons olive oil,
1 tablespoon chopped basil,
1 small onion, chopped,
1 tablespoon minced garlic,
2 teaspoons sugar,
1 teaspoon salt,
2 bay leaves,
1 teaspoon dry oregano,
1 tablespoon butter,
1 teaspoon white pepper.
1. Heat the olive oil in a saucepan and sauté the chopped onion and garlic until slightly golden.
2. Blend briefly the tomatoes with a stick blender and pour them in the saucepan. Add the salt, white pepper, oregano and bay leaves.
3. Simmer the tomato sauce over low temperature for about 30 min. (or until the desired consistencyis achieved), stirring occasionally.
3. Add the sugar, chopped basil and butter 10 minutes before the sauce is ready.
Cooking tip: Make sure you are using real butter, not margarine, in this recipe. Use this Italian tomato sauce for pastas or on top of veal or chicken parmesan.