In a large frying pan over medium heat, melt the butter. Add the onion and the water, cover and cook gently stirring occasionally, until tender and completely translucent, about 10 minutes. (Adding water and covering the pan helps keep the onion from burning.) Add the tomatoes, cover partially and cook over low heat until a creamy consistency is achieved, about 20 minutes (How long this takes will depend on how much water the tomatoes contain.) If the sauce begins to dry to much before the creamy state is achieved, add a few tablespoons water to the pan. Add salt to taste and the basil and stir well. Remove from the heat and let stand, covered, for a few minutes so the basil can release its aroma.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 764 (100%)|
|Amt Per Serving||% DV|
|Total Fat 86.4g||115 %|
|Saturated Fat 54.7g||274 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 229mg||70 %|
|Sodium 11.9mg||0 %|
|Potassium 26.9mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.9g||1 %|
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Calories per serving: 764
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