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Tomato sauce

By Krina Patel
Globe Correspondent / April 8, 2009

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Makes 1 cup

1 1/2 tablespoons olive oil
1/4 onion, coarsely chopped
1 clove garlic, finely chopped
Salt and pepper, to taste
1 teaspoon each dried basil and oregano
1 can (14 ounces) ground peeled tomatoes
1/4 teaspoon sugar
2 tablespoons water
1. In a saucepan over medium heat, heat the olive oil. Add the onion, garlic, salt, pepper, basil, and oregano. Cook, stirring, for 5 minutes.

2. Add the tomatoes, sugar, and water. Stir well. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 25 to 30 minutes or until the mixture reduces and thickens. Add more water if the sauce seems too thick.