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A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if you're planning to freeze the sauce, and adding it during reheating.
One 28-ounce can whole Italian tomatoes with their juices
1/3 cup olive oil
10 basil leaves
Pinch of crushed red pepper
Salt and freshly ground black pepper
1 tablespoon unsalted butter
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1st Keep
 nanpatel
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