Categories: Dressing/Sauces

Ingredients

• 2 28-oz. cans plus (Roma) tomatoes
• 1 cup canned tomato puree (8 oz.)
• 3 tbsp unsalted butter or olive oil
• Salt and black pepper

Directions

1. Place the tomatoes with some of their juices in a food processor fitted with the metal blade and process until finely chopped but neither pureed nor too chunky. Transfer to a heavy, nonreactive saucepan.

2. Place over low heat and stir in the tomato puree. Cook, stirring often, until the sauce thickens slightly, about 10 minutes. Stir in the butter or oil and season to taste with salt and pepper.

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