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In a large, 12-inch (30 cm) skillet, gently
melt the butter over low heat. Add the onions
and cook until soft, about 3 minutes.
Add the tomatoes to the pan. If using fresh
basil leaves, throw them in, too. Bring the
sauce to a rolling boil and reduce the heat.
Simmer (uncovered) for about 20 minutes,
breaking up the tomatoes with a wooden spoon.
Taste the sauce, and season with salt. Add the
sugar to balance any tart, acidic flavors.
Quick Tip- The tomato sauce we had growing up
was on the sweeter side (in a good way), so I'm
a 1 1/2 teaspoons (6 grams) kind of gal.
At this point, your tomato sauce is ready. For
a smoother texture, puree the sauce with a hand
blender directly in the pan.
When the sauce has cooled down completely,
transfer to airtight containers or zip-top bags
and label accordingly. Refrigerate 4 to 5 days,
or freeze up to 3 months.
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