• One 28-ounce can strained tomatoes
• ½ cup fresh basil leaves, torn
• ¼ cup unsalted butter, cut into pieces
• Salt

In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.

Makes: About 2 ½ cups