2 tablespoons butter
2 cloves garlic, crushed
1 small onion, thinly sliced
2 cans (2 pounds 3 ounces each) plum tomatoes,
drained and juice reserved
1 tablespoon sugar
1 teaspoon salt
Freshly ground pepper
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1. Melt butter in a medium saucepan. Add
garlic and onion and cook until limp but not browned.
2. Add reserved tomato juice and boil until reduced to 1 2/3
cups.
3. Add tomatoes, sugar, salt and pepper to taste. Heat to
serving temperature.
Makes 6 to 8 servings.
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