1 tablespoon olive oil
 1/3 cup chopped onions
 2 tablespoons minced garlic
 2 tablespoons salt
 1/2 teaspoon white pepper
 2 cups peeled, seeded, and chopped Italian plum tomatoes
 1/4 cup chopped fresh basil
 1/2 cup chicken stock
 18 turns freshly ground black pepper
 2 tablespoons unsalted butter
 1.  Heat the oil in a large nonreactive skillet over high heat. Add the
 onions, garlic, salt and white pepper and saute for 3 minutes. Add the
 tomatoes and basil and cook, stirring occasionally, for 3 minutes.
 
 2.  Stir in the stock and the black pepper and simmer for 2 minutes. Fold in
 the butter and as soon as it begins to melt, remove the skillet from the
 heat. continue to stir in the butter until it’s thoroughly incorporated.
 Serve immediately or prepare without the butter. Store, refrigerated, in an
 airtight container for up to 2 days. Reheat in a saucepan over low heat.
 When the sauce is at a simmer, fold in the butter and proceed.