Total Calories: 153
1 If using a food mill to puree the tomatoes, cut them into quarters lengthwise and go to step 2. If using a food processor or blender, first peel the tomatoes: Bring a medium saucepan of water to boiling. Add the tomatoes a few at a time and cook 1 minute. With a slotted spoon, remove them and place in a bowl of cool water. Repeat with the remaining tomatoes. Peel the tomatoes, then core them and scrape out the seeds.
2 In a large pot, combine the tomatoes, onion, garlic, basil, and crushed red pepper. Cover and bring to a simmer. Cook over low heat 20 minutes or until the onion is tender. Let cool slightly.
3 Pass the mixture through a food mill, if using, or puree it in a blender or food processor. Return the puree to the pot. Add the basil, red pepper, and salt to taste.
4 Just before serving, reheat the sauce. Remove from the heat and stir in the olive oil and butter. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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