In a medium saucepan, heat the olive oil. Over medium-high heat, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, then the tomatoes, cook 2 or 3 minutes, and pour in the Chicken Stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan.

Cut the basil leaves into a chiffonade and stir into the sauce. Whisk in the butter, piece by piece, and season to taste with salt and pepper. Keep warm.

This recipe yields about 2 1/2 cups.

Comments: This sauce is extremely versatile. It is delicious on pasta, and it can be used when making lasagna. The recipe can be doubled or tripled, and if you like a sauce with texture, you can eliminate the straining in step 1. Without the butter, it can be spread over pizza dough before layering with additional ingredients.