by Corner Kitchen Catering, Chef Joe Scully
- 1 Can Diced Tomatoes in Juice
- 1 each Yellow Onion, chopped
- 1 tbsp. Garlic, minced
- 1 Tbsp. Fresh basil, chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/2 each 6 ounce can Tomato paste
- 1 each Bay Leaves
- to taste S&P
- Saute onions in olive oil, add garlic, tomato paste.
- Add Diced tomatoes, bay and basil.
- Simmer for fifteen minutes.
- Puree, and season to taste.