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1 cup olive oil
4 medium onions very finely chopped
1/4 cup garlic finely chopped
4 pounds fresh italian plum tomatoes
May substitute with canned tomatoes chopped-with their juice
Salt and freshly ground pepper to taste
A few leaves of fresh basil or sprigs of parsley
Heat oil in a medium saucepan. Add the onion and cook over medium heat till onions are translucent. About 5 min. Stir in the garlic and the tomatoes with their juice (add 3 tbsp of water if you are using fresh tomatoes). Season with salt and pepper. Add the herbs. Cook for 30 minutes. Press tomatoes through a food mill to remove seeds or puree in a food processor. To serve, reheat gently and pour over drained pasta.
4 medium onions very finely chopped
1/4 cup garlic finely chopped
4 pounds fresh italian plum tomatoes
May substitute with canned tomatoes chopped-with their juice
Salt and freshly ground pepper to taste
A few leaves of fresh basil or sprigs of parsley
Heat oil in a medium saucepan. Add the onion and cook over medium heat till onions are translucent. About 5 min. Stir in the garlic and the tomatoes with their juice (add 3 tbsp of water if you are using fresh tomatoes). Season with salt and pepper. Add the herbs. Cook for 30 minutes. Press tomatoes through a food mill to remove seeds or puree in a food processor. To serve, reheat gently and pour over drained pasta.
