1 c Olive oil
1 1/2 lg Yellow onions (1 lb);
-finely chopped
28 oz Can whole tomatoes; with
-juice
1 1/4 c Water
1 1/2 ts Salt; plus more if needed
1 1/2 tb Sugar
In a large saute pan, heat the olive oil over medium heat. add the
onions and saute, stirring often, for about 15 minutes or until
golden.
Add the tomatoes with their juice, water, salt, and sugar and bring
to a boil.
Decrease the heat to low and simmer uncovered, stirring occasionally,
for about 1-1/2 hours, or until very soft and almost puree-like.
Remove the sauce from the heat and let cool slightly.
Pass the sauce through a food mill fitted with the medium plate held
over a bowl.
Taste and adjust the seasoning with salt.
If not using immediately, let cool, cover, and store in the
refrigerator for up to 1 week.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
