This versatile sauce is so easy to make, and it freezes well too!
1tablespoon extra virgin olive oil
½small onion, cut into ½-inch pieces
¼teaspoon kosher salt, divided
1can (28-ounce) whole plum tomatoes in purée
½teaspoon freshly ground black pepper
½teaspoon dried oregano
1 to 2tablespoons granulated sugar
6 large leaves fresh basil, torn into small pieces
Nutritional information per serving (¼ cup):Calories 26 (30% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 141mg • calc. 11mg • fiber 1g
Put the oil into the blender jar. Cover and set timer for 10 minutes and temperature on Medium. Once oil is hot, add the garlic and onion. Stir a few times to coat with the oil and to break up. Leave to sauté stirring occasionally. Once time expires, add the remaining ingredients and set timer for 10 minutes and temperature on High. Once the mixture comes to a boil, Set timer for 30 minutes and temperature on Medium. Remove the measuring cup from the lid while cooking. Be sure to replace to stir occasionally while cooking. Once the time has expired, blend on speed 1 for 30 seconds, or until desired consistency. If a chunkier-style sauce is desired, pulse to blend. Taste and adjust seasoning as desired.
Note: If a thicker sauce is desired once blended, simmer for additional time with measuring cup removed, until desired consistency is achieved.