Homemade Italian Tomato Sauce

• Blend:
• 2 qts. Solid Pack Red Tomatoes (Italian Plum tomatoes are best)
• Put into a kettle and add:
• 1 lg. onion, sliced fine
• 2 Tbs. honey
• 2 Tbs. oil
• 1 Tbs. salt (to taste)
• 4 Tbs. dried sweet basil (or fresh leaves)
• 1-2 cloves fresh garlic (optional)

1. Bring to a boil. Reduce heat and simmer 20-35 minutes.
2. The sauce will be quite thick if the right tomatoes are used. If the tomatoes are not too meaty - add some tomato puree. When using fresh tomatoes - press through colander. Let stand awhile then pour off the liquid that comes to the top. Save for soups. Use the thicker pulp that settles to the bottom to make the best sauce. The same can be done with home-canned tomatoes.
3. Sweet basil is the secret in making a flavorful sauce - so be generous with it.
4. For variation - a dash of oregano can be added. This is the herb that is used in making pizza.
5. When you have an extra thick sauce - add a little vegetable water (the liquid left from cooking artichokes) for a delicious flavor.
6. Italian Tomato Sauce can be made in quantity and sealed in sterile jars to be used later on spaghetti, noodles, pizza, lasagne, whole wheat ravioli, eggplant, stuffed peppers, artichokes, brown rice and other dishes.

red tomatoes, onion, honey, oil, salt, sweet basil, garlic

Taken from www.epicurious.com/recipes/member/views/homemade-italian-tomato-sauce-1268058 (may not work)