Chef Angela, from Baldanza Café in New Canaan, shares how easy it is to make a tomato sauce that will blow your guests away and it'll only take you 20 minutes.

Ingredients:

3 tablespoons of imported virgin olive oil
8 tablespoons of butter (1 stick)
2 (106) oz cans of Italian imported whole peeled San Marzano tomatoes (Nina)
2 medium sized yellow onion cut in half.
6 cloves of fresh garlic (finely diced)
10 fresh basil leaves
1 bay leaf (dried) take out after sauce is cooked
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
1 teaspoon of sugar

Directions:

Start by putting oil in a heavy pot. After oil is hot put in onions and garlic, do not let brown just sauté until translucent. Put the whole tomatoes in a processor for 10 seconds one can at a time. Place the mill over the pot with the onions and garlic and pour the tomatoes from the processor in the mill. Turn the mill to separate the seeds of the tomatoes. When all two cans are put in the pots put the temperature up to medium and bring to a gentle boil. Add meatballs or sausage after the sauce comes to a boil then drop the temperature to low and cook for 1 ½ hrs remove the onions before serving.