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Tomato Sauce for Pasta

28-oz can diced tomatoes or whole tomatoes
1 cup fresh-squeezed orange juice
1 small onion, peeled
3 Tbsp butter
4 to 8 cloves garlic, peeled
sea salt

Drain canned tomatoes, reserving juice. Dump tomatoes into a one
quart glass measuring cup or bowl. If using whole tomatoes, use
a table knife to cut the tomatoes into somewhat smaller pieces.
Cover with the cup of fresh-squeezed orange juice. Chop the onion.
Melt the butter in a 3 quart, nonstick saucepan, add the onion,
and saute until soft. Using a garlic mandoline or sharp knife,
slice the garlic into very thin slices. When the onion is soft,
add the garlic to the saucepan and saute just until soft. Add the
tomatoes in orange juice and the reserved tomato juice from the
can. Simmer, uncovered, over medium-low heat about 35 to 40 minutes,
stirring occasionally, until the sauce has reached the desired
consistency. Add salt to taste.

This recipe makes enough sauce for 1 lb. dried pasta.

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