A good basic tomato sauce to have in your repertoire. It keeps about four days in the refrigerator. This makes enough for 12 to 14 portions of pasta.
Process the tomatoes with their juices in a food processor until finely chopped but not puréed. Transfer to a heavy saucepan and stir in the tomato purée. Simmer over low heat, stirring often, until the sauce is hot and slightly thickened. Season to taste with salt and pepper. If the tomatoes are sour, stir in the butter or olive oil, or add a pinch of sugar.
© 1992 Joyce Goldstein. All rights reserved.